These remind me of brandy snaps. Easy to make and bake in a few minutes. Virpi Mikkonen from has a super book called It's a Pleasure (Weldon Owen, 2015). Everything is free of gluten, dairy and refined sugar, although this recipe has some butter. I accidentally baked these at a higher temperature, hence they're a bit too brown but still awfully moreish.

1/4 c butter (by all means use vegan butter if you can find it)
1/4 c honey
1/4 g ground oats
1/4 c ground almonds
3 tbsp rapadura or coconut sugar
1 tsp vanilla extract
1/4 tsp salt
2 tbsp lemon or orange zest (optional)
you could also add 1 tsp ginger if you like

Preheat oven to 140C. Line 2 baking trays with baking paper.
In a saucepan over low heat melt the butter and honey. Once melted remove from heat and add the rest of the ingredients, mixing well.
Spoon teaspoonfuls of the mixture onto the baking sheets, spread a little to make flat, and leave plenty of space between the dough for spreading. Only put about 8 on each sheet.
Bake for 5-8 min until golden brown, watching closely as they burn quickly. Leave to cool on the trays for a few minutes to harden before transferring to a wire rack to cool completely.
These cookies have a delicious buttery honey flavour, perfect with a cup of tea.