Over the holidays, I spent some time tweaking a cinnamon cookie recipe I found. I’ve recently eliminated dairy and have significantly reduced my fructose intake, so I made changes to this recipe accordingly.

I substituted a little less than 1/4 cup of maple syrup for the honey (if you like things sweeter, go for the full 1/4 cup) and 4 T melted coconut oil for the butter.

What I ended up with, surprisingly, was an hojarasca type cookie. Hojarascas are sooo delicious, and these grain-free cookies come pretty darn close to that. Everyone has loved them so far. Test it out for yourself!

Hojarascas