These gluten and dairy free coconut and almond cookies, are deliciously crunchy on the outside, and irresistibly chewy on the inside. They are naturally sweetened with honey, making them a far healthier option than cookies made using nutrient devoid processed sugar!
Honey is easier to digest than sugar as honey contains a special enzyme which naturally breaks down sucrose into fructose and glucose, both of which are simple sugars that can be easily processed by the body. This enzyme is not present in sugar. Honey is also lower on the glycemic index than sugar, meaning it is less impactful on blood glucose.
Makes 18-20 cookies
1/3 cup coconut oil, melted
2 Tbsp honey
1 Tbsp coconut cream
2 tsp vanilla essence, (the real stuff)
1 1/2 cups ground almonds or almond flour
1/4 cup coconut flour
1/2 cup desiccated coconut + 1/3 cup for rolling cookies
1/2 tsp baking soda
1/8 tsp salt
Preheat oven to 180°C, line a baking tray with baking paper. Place the first four ingredients into a food processor and mix until combined, add remaining ingredients (excluding the extra coconut) and pulse until a soft dough forms. Divide the dough into 18-20 pieces and roll into balls, roll the balls in the remaining coconut and place on the lined baking tray. Press down with a fork and bake for 15-20 minutes or until golden brown. Best kept in the fridge for optimum firmness.