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Gluten Free Honey Cookies

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Picture of Gluten Free Honey Cookies
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Ingredients:

1 cup sunflower seed butter
1/2 cup honey
2/3 cup almond flour
1/4 cup ground flax
2 TB coconut flour
1 egg
pinch of salt

Instructions:

Preheat your oven to 350 degrees.  Mix all ingredients in your stand mixer using the paddle attachment (the batter is super sticky and would be very difficult to mix by hand).  Drop by tablespoon onto a parchment paper lined baking sheet.  Bake for 12-14 minutes, and remove from pan immediately to a cooling rack.

Notes:  These are SO good!!  They are not super sweet and crumbly like a traditional cookie...more like a chewy biscuit you would eat at tea time.   I wanted to create a cookie that had sunflower seed butter and ground flax in it (for nurtritional purposes).  I started with those two ingredients and just kept throwing other things into the mixing bowl until the dough looked like it would hold together well in the oven.  The end result was nothing like I intended, but was actually much better!  You can't really taste the sunflower seed butter or the flax.  The taste that stands out most is the honey.  If you wanted to make them a bit less chewy, add another egg.

I'm not exactly sure why, but these cookies have a nice glossy satin finish to them...and they don't make any crumbs (which is great with little kids)!   Sometimes the inside of baked goods with sunflower seed butter turn green the next day...they are still perfectly safe to eat! 
darkdragon9 months ago
Just so you know, this is now a regular make in my house. In the last 3 months we have made them 7 times. So again many thanks.
darkdragon1 year ago
Wow there are great. I made some, but they didn't last. They didn't go off or anything like that. I ate them all before my guests arrived. Flax flour is a bit hard to get hold of here (UK) but some heath food shops and Amazon sell it. Many thanks again.
GlutenFreeMama (author)  darkdragon1 year ago
I am so glad you liked them!
Sounds good! I never knew there were so many types of flour!
You should see the inside of my fridge! The entire top shelf is lined with airtight containers of flour: millet, sorghum, brown rice, cococonut, almond, buckwheat, cornmeal, and oat! I keep the ground flax in the freezer :)
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