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One of our favorite cookies to bake on a weekly basis are Cinnamon Cookies from Lucy’s SCD Cookbook. When our daughter was still a toddler, she would taste batter bits of it before we had a chance to set the cookies to bake. Once baked, the cookies come out soft and chewy. We have modified the original version to be dairy-free for this book. Thanks, Lucy!


3 tablespoons (42 g) ghee
¼ cup (85 g) honey
J teaspoon course sea salt
1 teaspoon cinnamon powder
¼ teaspoon baking soda
2 cups (220 g) almond flour


1. Mix all ingredients together in a bowl
2. The batter should have a firm consistency and not be too sticky (add a little more almond flour if required to make it firmer)
3. Roll into round balls and press down and flatten onto a greased baking tray
4. Bake the cookies at 275°F (130°C or gas mark 1) for approximately 10-15 minutes, or until golden


20-25 cookies (approximately 2-inches in diameter)

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0