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They have a buttery, rich brown sugar taste in every single bite with a passionate kiss of cinnamon. Nope, not a hint, not a suspicion, and not an implication of cinnamon, but a passionate kiss of cinnamon! These simple Brown Sugar Cinnamon Cookies are undeniably impressive.
The key to this cookie is to use as fine a nut flour as you can. If you make your own almond flour, soak the nuts, pop the skins off and dehydrate. Then blend / process to a fine as powder. Take care that you don’t over process and end up with a nut butter.
You can also make a fine almond flour with nut pulp. Next time you make almond milk. pop the skins off after soaking them. Then proceed with making the milk. The pulp will be pure white. At this point, spread it out on a dehydrator sheet and dry at 115 degrees (F) until completely dry. Then grind to a flour.
I even took my shredded coconut to the next step by grinding it in a spice grinder until it became more flour like. Do not use already made raw coconut flour. This will be too drying for the cookie as it likes to absorb any and all moisture it can get its hands on.
Then there is the Honey Butter Icing. Be still my beating heart. It has a butter-like texture that will hold up to room temperature unless you like your house to be 78 degrees (F). Chances are at that temp, the icing will start to melt. The honey flavor is a perfect complement to all the wonderful flavors in the cookie. The cookies could stand alone and taste amazing naked but if you want to take them to over-the-moon-yummy, add the icing.
It is important to remember that you need to use “raw” honey for this recipe. Raw honey is has a rich viscosity that allows this icing to be creamy yet hold its shape. The cold-pressed coconut oil, also helps to tighten up the texture as it tries to form back up to a solid state. If you chose to try another type of sweetener, the only other one that I would recommend is raw coconut nectar.
Honey butter icing:
Honey butter icing:
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