Makes approximately 3 dozen 2-inch cookies
- 1 cup almond meal
- 1 cup pitted medjool dates
- ¼ cup coconut oil
- ¼ cup raw honey
- 1 packet Spice Blend 12
- 1 cup brown rice flour
- 1/4 tsp baking soda
Combine almond meal, dates, coconut oil, honey, and Blend 12 in a food processor and pulse until fairly smooth and mixed into a sticky dough. Add brown rice flour and baking soda to the food processor and pulse in short bursts until fully combined and the dough feels smooth. Refrigerate dough for two hours or up to one day.
Preheat the oven to 300°F. Place ¼ of the dough between two sheets of parchment paper and roll it out to between ⅛” and a ¼” thickness. Try to work quickly as the dough softens easily and can be slightly fragile. If the dough becomes too soft to cut, work with smaller amounts at a time and return the warm dough to the refrigerator for a while. Cut dough with cookie cutters (ours were roughly 2” wide) and transfer it to parchment-lined cookie sheets. Bake for 9-12 minutes, depending on the size and thickness of the cookies. The cookies will be slightly browned on the edges when done. Cool completely on a wire rack before serving.
Store in an airtight container (if any remain!) for up to three days.