Honey spice cookies
This cookie recipe is delicious and right in with the flavors of the season! With the clove and allspice, this cookie is reminiscent from fall through the Christmas season. For those who are keeping sugars down (we all should be), I used a combination of turbinado sugar (sugar that is less refined and still contains some molasses) and monk fruit in the raw. Using the less processed version of sugar is better for the flavor and our health! Enjoy!
Preheat oven to 375 degrees.
12 tbsp. unsalted butter, softened
1⁄2 cup packed (4 oz.) turbinado sugar (or ¼ Cup turbinado + ¼ C Monk Fruit in the raw)
2 tbsp. honey
1 1⁄2 tsp. ground cinnamon
1 tsp. ground ginger
1⁄2 tsp. ground allspice
1⁄2 tsp. ground cloves
2 cups (9 oz.) all-purpose gluten free flour, plus more for dusting
1⁄3 cup finely chopped hazelnuts
1 tsp. salt
Heat the oven to 375°. Using a hand mixer on medium speed, beat together butter, sugar, honey, and spices until fluffy. Add flour, hazelnuts, and salt; beat on low speed until just combined. Scrape the dough onto a floured work surface, flatten until 1⁄4 inch thick, and cut out cookies using a 2-inch-round cutter. Transfer rounds to baking sheets and bake until golden on the bottom, about 8 minutes.