Recipe by JJBAL
These rich, chewy cookies are gluten-free and honey sweetened. You can add optional ingredients to your taste.
Top Review by George's Gma
I finally got my hands on some coconut flour and found this recipe for my first experiment. They were very easy to make, so I doubled the recipe for a potluck (sorry I forgot to count yield but there were plenty) and substituted mini chocolate chips for the dried cranberries and pistachios. My daughter loved the way they stayed chewy, my son didn't care for the texture and our friend who is on a GF diet thought they were great. I do want to note that "rich" in the description doesn't mean "overly sweet" as some authors use the term, but (except for my husband who has a sweet tooth) we prefer flavor over sweet.
- 2⁄3 cup almond flour
- 2⁄3 cup coconut flour
- 2 eggs
- 1⁄4 cup butter, melted
- 3 tablespoons honey
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 1⁄4 cup dried cranberries (optional)
- 1⁄4 cup shelled pistachios (optional)
Directions See How It's Made
- Preheat oven to 350.
- Mix butter, eggs, vanilla extract, almond extract, and honey in a bowl. Whisk until well blended.
- Add almond flour and coconut flour and mix with spoon until well blended and creamy. Texture will be much like peanut butter cookie dough. Add any optional ingredients (nuts, dried fruit, etc) and mix until well distributed.
- Place balls of dough on greased cookie sheet. Bake for 5 minutes, then remove and press with a fork to flatten cookies and make criss cross pattern. Return to even and bake another 10-15 minutes or until golden brown.