Every time I walk into the grocery store and habitually scan the gluten-free cookie section, I always seem to convince myself that I don’t NEED to buy packaged, ready-made cookies. I always bake anyway, so why overpay for mediocre pastries?
Honestly, though, I wanted something a little out of my comfort zone. I tend to never bake with just one type of flour. All of the gluten-free all-purpose flours I use contain different kinds of flours. Being that my paycheck wouldn’t come in for another few days and my sweet tooth was a like a three-year-old kid pulling at my jeans, I forced myself to be creative.
We all know those recipes on Pinterest that never come out as pictured. I’ve scrolled through dozens of recipes that insist almond flour-based cookies are “the best.” Being that I was basically limited to almond flour, I really had nothing to lose.
I’m recently trying to learn to bake with coconut oil. It has so many health benefits and is a better option than butter (healthwise). This recipe is actually very simple and quick. If you like chewy cookies then you’ll LOVE these.
Actually, these cookies tasted even better the next day … if they last that long.
- 2 cups almond flour
- 6 tablespoons raw honey
- 4 teaspoons coconut oil, melted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup white chocolate morsels, chopped (omit if paleo/vegetarian)
- Preheat oven to 35ºF. Mix dry ingredients (except white chocolate) in large bowl.
- Add in coconut oil and mix in well.
- Add in honey and vanilla and mix until completely incorporated.
- Roll dough into a ball and lightly press down onto greased cookie sheet. Makes about 16 cookies.
- Bake for 9-11 minutes or until edges are golden. Let cookies cool on rack.