These cakey cookies have warming cinnamon and honey in them with a drizzle of dark chocolate on top! The cookies are just sweet enough and made healthier with less sugar in the form of honey. Half the fat used is olive oil.

These are made with gluten free brown rice flour only which gives the cookie a cakey texture.

This recipe will make a batch of 14 cookies. Let’s bake healthier cookies!

Gluten Free Cinnamon Honey Cookies

Preheat the oven to 350 degrees F.

Ingredients:

1/3 Cup of Honey

2 Tablespoons of Ghee

2 Tablespoons of Good Olive Oil

1 Egg

1 Cup of Brown Rice Flour

1 Teaspoon of Ground Cinnamon

1/2 Teaspoon of Vanilla Extract

1/4 Teaspoon of Salt

1/4 Teaspoon of Baking Soda

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1/4 Cup of Dark Chocolate Chips for drizzling on top

Directions:

In a medium bowl with an electric hand mixer, mix together the honey, ghee and olive oil until creamy. Add the egg and vanilla extract. Mix again until incorporated.

Sift together the brown rice flour, cinnamon, salt and baking soda, then add it to the honey mixture. Blend with the mixer on medium speed until thoroughly blended, about one minute.

With a tablespoon cookie scoop, scoop the cookies onto two parchment lined cookie sheets spaced two inches apart. Flatten the cookies slightly with the tips of your fingers.

Bake for ten minutes in your preheated oven. Remove the cookies from the oven and cool on the cookie sheet for a half an hour. In a double boiler, melt 1/4 cup of dark chocolate. Alternately, you can use a microwave by microwaving on high, stirring every ten seconds until just melted. If you take it too far, the chocolate will seize and not drizzle.

When the chocolate is melted, using a fork, scoop up some of the chocolate and drizzle it evenly over all the cookies. Let set until the chocolate dries. Store the cookies covered up to 3 days at room temperature. They also freeze very well.