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Gluten Free Honey Cookies

Gluten Free Honey Cookies
Time
Prep: 15 mins. Cook: 14 mins.
Contributed by
Ashley Collins

These healthy, gluten-free Honey Cookies are crisp around the edges, chewy in the centre and not too sweet. Featuring our Organic Coconut Butter with just a hint of honey and macadamia, these cookies are just begging to made into ‘Smores or devoured for afternoon tea! Egg, gluten, dairy and refined sugar-free, your kitchen will smell delicious while whipping up a batch. So give them a try today!



  1. Preheat oven to 165°C fan-forced. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your food processor add dates and coconut butter. Process until a crumb forms.
  3. Slowly add almond milk with the machine running to form a smooth paste.
  4. Scrape down sides of the bowl and add the remaining ingredients. Pulse several times to combine, scraping down the sides of the bowl if needed.
  5. Place dough onto a floured surface or parchment paper and knead with damp hands once or twice, forming a ball of well mixed dough.
  6. Using a rolling pin, roll dough into roughly 20 x 20cm square, approximately 5cm thick.
  7. Using a pastry or pizza cutter, cut dough into 4 x 3 rows forming rectangles. Prick tops with a fork or cookie stamp if desired.
  8. Carefully transfer cookies to baking sheet and bake for 12-14 minutes until golden around the edges.
  9. Remove from oven and allow to cool slightly for 5 minutes on baking tray. Transfer cookies to a wire rack to cool completely.
  10. Enjoy with tea or use your Honey Grahams to make ice cream sandwiches...or ‘smores!

NOTE: For a vegan version simply replace honey with organic brown rice syrup or organic maple syrup.

SHORT DESCRIPTION

These healthy, gluten-free Honey Cookies are crisp around the edges, chewy in the centre and not too sweet. Featuring our Organic Coconut Butter with just a hint of honey and macadamia, these cookies are just begging to made into ‘Smores or devoured for afternoon tea! Egg, gluten, dairy and refined sugar-free, your kitchen will smell delicious while whipping up a batch. So give them a try today!

DESCRIPTION

  1. Preheat oven to 165°C fan-forced. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your food processor add dates and coconut butter. Process until a crumb forms.
  3. Slowly add almond milk with the machine running to form a smooth paste.
  4. Scrape down sides of the bowl and add the remaining ingredients. Pulse several times to combine, scraping down the sides of the bowl if needed.
  5. Place dough onto a floured surface or parchment paper and knead with damp hands once or twice, forming a ball of well mixed dough.
  6. Using a rolling pin, roll dough into roughly 20 x 20cm square, approximately 5cm thick.
  7. Using a pastry or pizza cutter, cut dough into 4 x 3 rows forming rectangles. Prick tops with a fork or cookie stamp if desired.
  8. Carefully transfer cookies to baking sheet and bake for 12-14 minutes until golden around the edges.
  9. Remove from oven and allow to cool slightly for 5 minutes on baking tray. Transfer cookies to a wire rack to cool completely.
  10. Enjoy with tea or use your Honey Grahams to make ice cream sandwiches...or ‘smores!

NOTE: For a vegan version simply replace honey with organic brown rice syrup or organic maple syrup.

INGREDIENTS

6 organic Medjool dates, pitted
½ cup organic coconut butter
2 tbsp organic almond milk or other plant milk
1¼ cup blanched almond meal
1½ tbsp organic sorghum flour
½ cup Australian macadamia nuts
¼ tsp bicarb soda
1/8 tsp fine Himalayan salt
2 tbsp organic raw honey

Method

Buy Ingredients add all to cart

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  • Himalayan Rock Salt - Fine 600g Himalayan Rock Salt - Fine 600g

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  • Organic Australian Raw Honey 500g Organic Australian Raw Honey 500g

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  • Organic Unsweetened Activated Almond Milk 1L

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  • Organic Medjool Dates - Large Delight 5KG Organic Medjool Dates - Large Delight 5KG

    Organic Medjool Dates - Large Delight 5KG

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