Why are they bangin'? Because this recipe takes the cake as my favorite so far (no pun intended)! They have a traditional cookie texture and all the sweetness of sugar, but with honey instead. Omigod y'all, these thangs ain't playin' around. Try them out with different types of dried fruit... I bet they'd be awesome with cranberries.
(Makes 2 dozen cookies)
1 cup honey, warmed in a saucer on the stove
1 cup finely chopped walnuts
½ cup chopped dried apricots
1 cup almond flour
1 cup coconut flour
¾ tsp pumpkin pie spice
2 tsp coconut oil
1 egg
Preheat the oven to 350 degrees. Blend flours with the pumpkin pie spice. Then, whisk the egg in a separate bowl, and add only half the egg at a time to the flour mixture, blending evenly with a fork. You’ll get a crumbly texture, but avoid large chunks toward the bottom, you want it all the same consistency. Then, add one tsp at a time of warmed up coconut oil, blending it all together. Next mix in your walnuts and chopped fruit. Lastly, add your warm honey, and blend til you get a sticky dough. At this point you can either flower a cutting board, roll out the dough into ½ in thickness and cut square cookies, or form them into discs by hand. Bake on a cookie sheet for 12-15 minutes, or until they’re golden brown. Enjoy!
Hasta luego,
-C.E.
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