Honey and nuts have always been a perfect combination and these soft and chewy cookies prove it.
I set out to create this new cookie recipe as a thank you for my gluten-free holistic dentist who has been very thoughtful in helping me regain full-body health. What I didn’t expect is that the recipe would become one of my family’s favorites. Not only that, everyone who has tried these cookies has begged for the recipe!
After much experimenting with shape, baking time, and texture, I couldn’t figure out which variation I liked the best. So as a bonus I’m going to include the instructions, for all three variations, that not only worked well but made incredible cookies!
This Simple Grain-Free Honey Nut Cookie Dough Has Many Possibilities!
Here you have one easy cookie dough that can make many different styles of cookies. My three favorites are the following.
#1 Extra Nutty
These are the simplest version. Once the batter is prepared scoop it onto a cookie sheet lined with parchment paper, push a whole nut into the soft dough, and bake the cookies at 325ºF for 12 to 14 minutes.
#2 Soft and Chewy
This version is sliced just like an icebox cookie dough. Once the batter is prepared, gather the dough together on a large sheet of parchment. Shape the dough with your hands into a long log or rectangle about 2 1/2 inches in diameter and 12 inches long. Roll the paper around the dough and twist the ends to secure it. Refrigerate the dough until thoroughly chilled. Slice the dough into cookies about 1/3 inch thick. Place them on parchment-lined cookie sheets and bake at 325ºF for 14 minutes.
#3 Grain-Free Honey Nut Graham Crackers
Just like the above version these graham cracker-style cookies are refrigerated before being sliced.
The only difference is they are sliced very thin, about 1/8 inch thick, and baked at a lower temperature, 300ºF for 18 to 20 minutes.
What other styles or shapes will you try?
Use the Right Honey and Nuts!
You probably know by now that I have a thing for properly prepared food.
That means food that isn’t rushed, food that is prepared according to our ancestral wisdoms, and food that is treated so well that it becomes even more nourishing!
For this recipe I recommend using raw local honey from a farm as close to you as possible. Let’s all do our best to support the hardworking farmers who are trying to do right by the bees!
I also suggest using crispy nuts if possible.
Crispy nuts are nuts that have either been activated by sprouting or have been soaked in salt water and then dried. Both of these processes neutralize the enzyme inhibitors and anti-nutrients found in nuts, making them more easily digestible and boosting their nutritional content! Sally Fallon writes about how to make crispy nuts at home in her book Nourishing Traditions.
I buy my sprouted almonds from Hummingbird Wholesale here in Eugene. They also ship anywhere within the continental US!
I make my crispy pecans by soaking raw pecan halves in salt water overnight, draining them well, and then drying them in a very low-temperature oven for 6 to 8 hours. A food dehydrator works well too!
For Rolled Extra Nutty Cookies
For Soft and Chewy Cookies
For Grain-Free Graham Crackers
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