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!
Preheat oven to 165°C fan-forced. Line a baking sheet with parchment paper and set aside.
In the bowl of your food processor add dates and coconut butter. Process until a crumb forms.
Slowly add almond milk with the machine running to form a smooth paste.
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.
Place dough onto a floured surface or parchment paper and knead with damp hands once or twice, forming a ball of well mixed dough.
Using a rolling pin, roll dough into roughly 20 x 20cm square, approximately 5cm thick.
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.
Carefully transfer cookies to baking sheet and bake for 12-14 minutes until golden around the edges.
Remove from oven and allow to cool slightly for 5 minutes on baking tray. Transfer cookies to a wire rack to cool completely.
Enjoy with tea or use your Honey Grahams to make ice cream sandwiches...or ‘smores!
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
Preheat oven to 165°C fan-forced. Line a baking sheet with parchment paper and set aside.
In the bowl of your food processor add dates and coconut butter. Process until a crumb forms.
Slowly add almond milk with the machine running to form a smooth paste.
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.
Place dough onto a floured surface or parchment paper and knead with damp hands once or twice, forming a ball of well mixed dough.
Using a rolling pin, roll dough into roughly 20 x 20cm square, approximately 5cm thick.
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.
Carefully transfer cookies to baking sheet and bake for 12-14 minutes until golden around the edges.
Remove from oven and allow to cool slightly for 5 minutes on baking tray. Transfer cookies to a wire rack to cool completely.
Enjoy with tea or use your Honey Grahams to make ice cream sandwiches...or ‘smores!
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
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WHY SHOP WITH HONEST TO GOODNESS?
Our range is nutritious healthy and ethically sourced. NO GMOs & NO NASTIES!
We aim to minimise our environmental and social impact through ethical and responsible business operations
We have been proudly Australian Family Owned and operated since we first opened in 2002
Our organic products are sourced and handled under strict ACO guidelines
