Joe's Gluten Free Honey Cookies

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If you've been on a beekeeping tour at our farm, there's a good chance you had the pleasure of meeting one of our tour guides, Joe O'Brien. Joe is known for his enthusiasm for not only bees but all pollinators and is a wealth of information about them. Joe has had a severe gluten allergy since he was a child, but that hasn't stopped him from enjoying a sweet treat now and then. Here is a recipe he shared with us that is not only gluten free but also dairy free.

 

Ingredients:

  • 2 cups almond flour
  • 1/4 cup melted coconut oil
  • 1/3 cup Lehua with Vanilla Bean honey 
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1/3 cup turbinado sugar (optional)

Directions:

  1. Preheat the oven to 375°F
  2. Mix the oil, honey and vinegar in a large bowl.
  3. In a separate, smaller bowl, mix the flour, salt, baking soda and chocolate chips. 
  4. Add the flour mixture to the wet mixture and mix just until well combined.
  5. Shape a tablespoon of dough into a ball and roll in the turbinado sugar. Do this for the entire dough mixture. Place balls 2" apart on a parchment lined cookie sheet.
  6. Bake for 8 minutes or until golden brown and cracked on the edges.

 

Some variations:

  • You can use any honey plus 2 teaspoons of vanilla extract in place of the Lehua with Vanilla Bean honey.
  • Pour the mixture into a muffin pan for muffins instead of cookies.
  • Instead of rolling the cookies in turbinado sugar, try adding a 1/2 cup of chocolate chips or do both!

 

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