These cookies are gluten-free, dairy-free…and egg-free! And they are chewy and delicious!
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Makes about 12 cookies
1/4 cup coconut oil
1/3 cup raw honey
1/2 TBSP pure vanilla extract
1 – 1 1/4 cups almond meal* (See note below!)
1/4 tsp sea salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1. Preheat oven to 350F, and line 2 large cookie sheets with parchment paper.
2.Melt oil and honey together in a small sauce pan.
3. Meanwhile, combine all dry ingredients in a medium bowl.
4. Remove oil and honey from the heat and stir in vanilla extract.
5. Stir wet ingredients into dry ingredients. Dough will be more the consistency of brownie or cake batter than cookie dough, but that’s just fine. 🙂
6. Drop dough by rounded tablespoon onto parchment paper. I literally use a TBSP measuring spoon for this step. Especially if making the thin variety, don’t place more than 6 cookies per sheet because they spread out a LOT!
7. Bake one sheet at a time on middle rack for about 8 minutes, until edges just begin to brown. Watch carefully in the final couple minutes, as ovens vary and these turn quickly from “done” to “burnt”!
8. Slide cookies (w/ parchment) onto a cooling rack. Enjoy warm or allow to cool completely for about 20 minutes, and enjoy!
*Almond meal note:
For thicker cookies (shown in the photo above on the left), use 1 1/4 cups. For thinner cookies (shown in the photo above on the right), use just 1 cup almond meal. Both varieties are equally chewy and delicious, but Chad and I prefer the thinner ones!! Also, I’ve only tried these with Trader Joe’s brand almond meal, not almond flour, so I’m not sure how these would work otherwise. I did also try with my own homemade almond meal, but I needed to use 1 1/4 cup of that to get the thinner version (instead of the just 1 cup needed with the store-bought variety), and I didn’t try to make the thicker variety with my own almond meal. I assume the difference is that the store-bought variety is drier??
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