Gluten Free Low Glycemic Almond Lace Cookie

I made up this recipe last night that I found handwritten in the back of  one of my oldest cookbooks.  You know the ones we have with the bindings falling off and spots on the pages?...I love my cookbooks! I think I got this recipe from my Scandinavian Mother in law a million years ago.  They roll nicely and are very flexible so I'm going to work on fillings for them too.  I think I'll try the recipe again soon and see if I can cut back the honey a bit so they aren't so sweet.  I'll let you know how the second try comes out, but in the meantime if you want to give it a go, these are fun and easy.  xx
10/9 follow up note-  I haven't worked on changing this recipe yet because I LOVE them now!  I found the second batch that I made that night is pretty darn perfect.  I let them get a little darker brown (I forgot them for a second) and I notice that as they cooled, the darker cookies "crisped up" much better than the first batch.  I put them in the fridge overnight and when I bit into the darker rolled shattered a bit...yum!! now I'm hooked....Best of all, I calculated the calories at only 100 per cookie!! 

The recipe is very simple!
 Try to make them the same size

They spread!
Gluten Free Low Glycemic Almond Lace Cookies-


1 1/4 cup of ground raw almond meal. 

1/2 cup honey

1/2 cup (1 stick) unsalted butter or coconut oil, melted. 


  1. Grind almonds to a flour meal with some bits.  The bits make a nice crunchy texture.  
  2. I use my coffee grinder.  Measure after grinding
  3. Beat all in a bowl by hand until visibly thickened.  
  4. Drop by teaspoon leaving lots of room to spread. 
  5. Bake at 375 on large greased sheet for 6-7 minutes or until brown. They will bubble like crazy, then the bubbles will flatten, and they start to brown.  
  6. Watch carefully in the last minutes! You want a good consistent medium brown color but don't burn them.  
  7. Makes 15 large cookies

Cool on the pan for a few minutes until they firm up a bit and then use a small sharp spatula to ease up edges and remove.  Roll around a tube if you want to fill them or leave flat.  We used a turkey baster!  Cool well on wax paper, turning once in awhile to keep them round if you roll them.  Store in a large covered container in the fridge.    I'm thinking of maybe making a ricotta filling to pipe in, but they are great plain.

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