Honey-Nut Almond Butter Cookies
Posted by Alissa
Last weekend my sister came to visit so all the family came for lunch on Saturday. My mom decided to ask everyone to make something that my Grandma Wanda used to make as a tribute to my Grandparents. I had been so busy with school and work I didn’t have much time to think about what I would make so my mom said “we need another dessert that is gluten free, make that.” Well, I thought, that’s easy. I got my grandma’s cookbook out and started looking through it, even though she made gluten free food a lot none of her recipes were gluten free and I didn’t recognize any of the recipes in the book. So I thought Honey-Nut Peanut Cookies sounded super yummy, then I looked at the recipe and I just couldn’t stomach all the processed sugar, eggs, and margarine that were in the recipe. I was even iffy about the peanuts so I modified 🙂 and after many mistakes they turned out wonderful! My Uncle Ron, who is gluten-free, asked for the recipe and my grandpa who struggles with type 2 diabetes said “those cookies were really good, I should have taken more of them.” So I thought I would add the recipe to my neglected blog. Enjoy!
Honey-Nut Almond Cookies
(Based on Honey-Nut Peanut Cookies from “Wandaful” Food pg. 85)
3 TBS Stevia (not liquid)
3/4 cup Coconut Sugar
2 cups Almond Butter
1 cup Coconut Oil or Nut Milk *see note
4 Flax Eggs
3 cups Sorghum or Oat Flour (I used Sorghum cuz that’s what I had)
1 tsp xanthan
2 tsp baking soda
1 1/2 cups Chopped Honey-roasted Almonds (or any sweet flavored almonds)
Heat oven to 350 degrees. In a large bowl, combine stevia, coconut sugar, almond butter, and oil or milk; beat until as light and fluffy as possible. Add flax eggs and blend well. Lightly spoon flour into measuring cup and level off. Add flour, baking soda and xanthan gum ; mix well. Stir in almonds. Drop dough by heaping tablespoons about 2 inches apart onto ungreased (I used parchment paper) baking sheets. Bake at 350 degrees for 10-15 minutes or until lightly golden brown. Cool 1 minute and remove from cookie sheets. Makes about 3 to 4 dozen.
*Note: I used a little less than a fourth of a cup of coconut oil and poured milk when I added the almonds because the dough was really dry. So feel free to experiment a little.
I am adding this picture because it’s the one that my husband likes the best. 🙂