Makes about 25 cookies


  • 2 cups blanched almond flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/8 tsp ground allspice
  • 3 TBSP honey
  • 1 TBSP coconut oil
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 350ºF.
  2. In a large bowl, whisk together the almond flour, cinnamon, cardamom, baking soda, salt and allspice.
  3. In a small pot over low heat, whisk together the honey and coconut oil until melted.
  4. Stir in the vanilla.
  5. Pour the wet ingredients over the dry and stir to form a thick dough.
  6. Pat the dough into a rectangular mass and place it on a large sheet of parchment paper. Place another sheet of parchment paper on top. Roll the dough out into a large rectangle about 1/8 inch thick. Trim any jagged edges. (Reserve for snacking!) Transfer the rectangle of dough, parchment paper and all, to a baking sheet.
  7. Using a pizza cutter, cut the dough into rectangular wafers.
  8. Bake for about 12 minutes until golden brown. The cookies will still be soft to the touch upon removing from the oven.
  9. Cool completely.
  10. Then cut or break along the precut lines into individual wafers.
  11. Store in an airtight container.