Honey Cookies

2 sticks butter

1 cup honey (can also use 1/2 maple syrup or barley malt)
1 tsp. baking soda

1 tsp. baking powder
1/2 tsp. ea. cinnamon, cloves, allspice

1/2 cup potato flour

1/2 cup tapioca flour

1/4 cup arrowroot powder

1/4 cup oat flour

1 1/2 cups almond meal

2 cups rice flour
1 tsp vanilla
1 tbl blood orange bitters or orange or lemon zest w/ juice (optional)

In a saucepan, cook honey and butter together until it reaches the boiling point. Remove from heat and set aside to cool add bitters & vanilla.

Whisk or sift together flours, baking soda and spices until no streaks remain. Add sufficient flour to the honey and butter mixture to make a soft dough (about 3 3/4 cups).

If dough seems too sticky, add a tablespoon of flour at a time. If dough seems too dry or dense, add a tablespoon of milk until dough is of a good consistency.

Form the dough into thin rolls, wrap in wax or parchment paper and chill thoroughly in refrigerator for at least 2 hours. Even better if the next day or a couple of days later.

Slice into 1/8-inch thick slices and bake in a preheated 375°F oven for about 10 minutes or until done.

These came out great. My kid loves the raw cookie dough. So do other kids. My husband and all my kids friends loved these. I found them too sweet. I'm thinking about how to make them so that they are meant to be raw maybe with just almond meal & coconut flour or other nut flours...