Honey Lemon Almond Cookies


Are you unhappy with your empty cookie jar? As a cookie lover, I had never been one to roll up my sleeves for a cookie making session. It was something about all the butter and flour and sugar and more butter, flour and sugar that put me off.  I saved these guilty doings for special occasions only. Then I got to thinking; “Why should someones birthday grant them a jar of delicious ill health?” This is not a valid excuse.

All food should be nourishing. It should bring us health and happiness when we make it, gift it and eat it. Enter Honey Lemon Almond Cookies. So, what’s so good about these cookies?

  • Almonds: High in fiber and protein, helping you feel full. Contain healthy fats and various nutrients.
  • Coconut Flour: A gluten-free flour. High in protein and fiber. Low-carb flour, does not spike blood sugar levels.
  • Unpasteurized Honey: Raw nectar of flowers. Used by humans for over 10,000 years. Not just something to sweeten your foods, but packed with energy, vitamins and enzymes.

These cookies will keep your stomach happily full and your cookie jar replenished, guilt-free. Enjoy.


Honey Lemon Almond Cookies

Makes 12 cookies.

  • 1 cup – ground almonds
  • 1/2 cup – coconut flour
  • 1 teaspoon – baking powder
  • 1/8 teaspoon – sea salt
  • 1 – egg
  • 1/4 cup – unpasteurized honey
  • 1/4 cup – coconut oil, melted
  • 1 teaspoon – lemon extract
  • lemon zest from 1 lemon

Preheat oven to 350˚F & line baking sheet with parchment paper.

  1. Finely grind almonds.
  2. In a big bowl, place ground almonds + coconut flour + baking powder + salt. Whisk well.
  3. Add egg + honey + coconut oil + lemon extract + lemon zest. Mix well until the flours are absorbed.
  4. Divide batter into 12 portions. A small ice cream scoop makes an easy job of this.
  5. Place each ball of batter onto the prepared baking sheet & flatten evenly to 1cm thick.
  6. Bake for about 20 minutes or until cookies have turned a golden brown.

Carefully transfer cookies onto a cooling rack. They are very soft and breakable when hot. When cookies have cooled completely, place them in an airtight container and keep on the counter.