Happy Wednesday, everyone! This week’s recipe is, admittedly, a bit of a late post. I actually made these cookies a couple weeks ago and am just now posting about it. Amazing how having so much free time can be such a distraction 🙂
Anyway, I decided to make these cookies for my fully-Paleo brother, who has admirably lived by the ways of the hunter-gatherer for a few weeks now. They are SUPER yummy, not too sweet, and the perfect way to satisfy a carb-y craving without the Insulin Police speeding over. Without further ado, here’s the recipe!
PALEO HONEY-ALMOND COOKIES (w/vegan version!)
Adapted from Civilized Caveman Cooking
Prep Time: 10 minutes
Cook Time: 20ish minutes
Yield: 12 Cookies
Diet Compliance: Paleo, gluten-free, vegetarian, vegan (if you tolerate honey, sub coconut oil for butter on the glaze, and use flax eggs)
- 2 and 3/4 cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ cup olive oil (can sub for coconut oil; I didn’t have any at the time)
- 1 tablespoon raw honey, melted
- 1 teaspoon vanilla extract
- 2 tablespoons flaxseed + 4 tablespoons warm water (for vegan eggs) or 2 actual eggs
- 2 tablespoons raw honey, melted
- 1 tablespoon melted butter or ghee (or coconut oil for vegan version)
- 1 tablespoon cinnamon
- slivered almonds (to top cookies after glazing)
1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine the almond flour, baking powder, and cinnamon in a mixing bowl and stir well.
3. Add your oil, honey, vanilla extract, and “Veggs” (or eggs) and mix into a soft dough.
4. Roll dough into 1-inch diameter balls and flatten out slightly; place on parchment-lined cookie sheet.
5. Place in the oven and bake for 9 minutes.
6. With cookies in the oven, combine your honey, butter (or oil), and cinnamon for your glaze in a small bowl and mix well.
7. At the 9 minute mark, pull your cookies out of the oven, and using a basting brush, brush your glaze on all of your cookies.
8. Sprinkle pinches of slivered almonds on top of each glazed cookie.
9. Place your cookies back in the oven and bake for 9-11 minutes or until done.
10. Remove from the oven and cool for one minute, then transfer to paper towels.
11. Serve immediately or place in an airtight container. Cookies should last for up to 4 days.
As promised, here is the nutritional information for these cookies. Please remember that the saturated fat and fiber contents are not listed. Also, this amount is for the vegan version; with actual eggs, it will be slightly more caloric. But, it’s always nice to at least know the calories, fat, carbs, and protein per serving!
As work-time draws closer, I’m looking forward to designing and cooking up more recipes for everyone. And while I love summer, I’m REALLY looking forward to fall – stews, roasts, pies, oh my! Nonetheless, stay tuned for more summer recipes and have a great rest of the week!
Thought of the Day: Try to take your time more often. Life may be short, but it’s just as bad to move too fast as it is to move too slow.