Raw Sugar-free Cinnamon Cookies

I know that title seems like a bit of a joke, or maybe something you’re thinking “there’s simply no way those can taste good.” One day when I brought a batch of these to work, a co-worker sarcastically asked me “are they cookies made of cinnamon and air?” No, I know it seems strange, but I swear by these cookies. They’re healthy and have a great balance of sweet and salty. They’re served chilled and are perfect for hot summer days when you’re craving something sweet but don’t want something too heavy.

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Ingredients:

2 cups almond meal/flour

2 tablespoons butter, melted and cooled

2 tablespoons honey

1 tablespoon shredded coconut flakes (skip if you don’t like the coconut flavor)

1 teaspoon China Cassia cinnamon

1/2 teaspoon salt

zest from 1 lemon, juice from 1/2 of the lemon

Directions:

In a medium bowl, mix the dry ingredients (almond flour, coconut flakes, cinnamon, salt and lemon zest). Add the lemon juice, honey and butter, and mix in thoroughly, using your hands at the end to make sure it’s all incorporated together. Using your hands, shape about a tablespoons-worth of dough into a ball (or any shape you want!) and put onto a piece of wax or parchment paper on a plate. (Don’t worry if you don’t have special paper, just put them directly on a plate and be careful when you remove them.) Stick the plate in the freezer for about an hour to set. Store them in an airtight container in the freezer if you want them on the hard side and in the fridge if you’d like them softer. These area great on a hot day, and the lack of sugar and traditional flour makes them easy on your stomach. I love grabbing two of these for breakfast on busy mornings – they’re sweet but healthy and quite filling.

Last Salad of Summer

Though the days remain muggy and blistering, the nights are cooling off and the sun is setting earlier – we are in the twilight of summer. Soon the city will be a crisp swirl of colored leaves and we’ll be making up for the lack of warmth with fires and hot drinks – but until then, I’ll be making this salad multiple times a week, a salad I call the last salad of summer.

Summer Salad

I’ve written before about my obsession with local, in-season tomatoes, and you can bet that I’ll be buying them from the farmer’s markets up until the very end of their all-too-short season. This salad recipe is simple – when you have flavors this good, there’s not much need for anything flashy.

This salad is raw, vegetarian, and vegan if you don’t include the cheese. Give it some variety by throwing in other vegetables you have on hand – half of a shredded carrot, small cubes of summer squash varieties, and bit of cubed onion, for example, would all be great additions.

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