Higher Ground Cookie

Every great cookie needs a great name! These cookies are SCD friendly if the chocolate is NOT put in. (if you are following SCD ....no chocolate!). For those of you who have been symptom free for 2 years or more, or for those who are just looking for a great grain-free (anti-inflammatory) cookie, this is it!

Gather up:
2 cups of ground almond flour
1 cup of chopped pecans
1 cube of unsweetened bakers chocolate (optional)
1 quarter pound of butter
1 third cup of honey




In a bowl, mix together butter and honey until soft.
Mix in nuts; mixture should look slightly crumbly, but make a ball when pressed together in your palm.



Chop up chocolate cube, and add to mixture. (optional)



Using a tablespoon, scoop out half-moon balls of cookie mixture and place on a baking tray covered with parchment paper.

Bake in oven at 310 degrees for 10 to 12 minutes.
Remove when bottom of cookie starts to brown.

Let cool before eating.

I like to store these cookies in a tin in the freezer; but they will store fine at room temperature.

Happy eats.

Slats

Copyright Geoff Slater