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Spice Cookies with Cricket Flour
Spice Cookies with Cricket Flour

Holiday Spice Cookies

By insectrecipes    

December 6, 2014

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Delightfully spicy and perfect for the holiday season, these cookies pack a sweet punch that pairs perfectly with apple cider or the festive holiday beverage of your choice. From http://bittyfoods.com/

  • Prep: 1 hrs 30 mins
  • Cook: 15 mins

  • 1 hrs 30 mins

    15 mins

    1 hrs 45 mins

  • Yields: 1-2 DOZEN COOKIES
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Ingredients

3/4 cup cricket flour

1⁄2 cup almond flour

1⁄3 cup tapioca starch

1/4 teaspoon baking soda

1⁄2 teaspoon salt

1⁄3 cup brown or turbinado sugar

3 tablespoons organic cane sugar

1 teaspoon garam masala (you can find this in most spice aisles and certainly all indian grocers, but feel free to substitute equal parts cinnamon and dried ginger if your grocer doesn’t have it)

1 tablespoons vanilla

3 tablespoons honey

1 tablespoon molasses

1⁄4 cup melted coconut oil

Directions

Preheat your oven to 325

Add the dry ingredients into a stand mixer with the paddle attachment (a bowl and a spatula will also do well if you don’t have one) and mix until evenly distributed.

Add your wet ingredients and mix until things are sticking together— you’ll know it’s the right consistency if you can pinch a small bit together and it stays, if it doesn’t, feel free to add 1t of honey to get it there.

Roll your dough into a log using plastic wrap, (check this video if you need a tutorial (Thanks Canadian Living!).

Form a log about 2” in diameter.

Chill this log in the freezer for at least 60 Minutes, until firm enough to slice into 1/8-1/4” disks.

Place the disks on a cookie sheet about 1” apart and dock with a fork.

Bake for 12- 15 Minutes at 325.

You can buy your cricket flour at Bitty Foods.

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