4 cups almond flour
1/3 cup vegetable oil (canola, sunflower, coconut oil) or melted butter or melted cocoa butter for the chocolate tasting version
1/2 tsp vanilla
1/2 cup honey
1/4 tsp baking soda
1/4 tsp salt
1 T peanut butter (optional)
Sesame seeds (optional)
1/2 cup raisins (optional)
1/2 cup unsweetened coconut flakes (optional)
Mix all ingredients. Roll into balls and flatten a bit with a fork. Cook at 325°F for 11-12 minutes.
These cookies burn easily so use a heavy cookie sheet or double up on thin ones and line with a layer of parchment paper.
Chocolate flavour variation:
In place of the vegetable oil, use melted cocoa butter.
Replace part or all of the almond flour with hazelnut flour.
Add 1 T coffee extract.
Sesame or sunflower butter variation:
Make the regular cookies above and add 1 T tahini or sunflower butter, and for the sesame cookies, either add 1 T of sesame seeds or gently press some sesame seeds onto the tops of the cookies before baking.
You can substitute hazelnut flour for part or all of the almond flour in any of the versions as well. Each variety tastes a bit different and all are wonderful. You have to watch these cookies at the end of cooking so they’re cooked enough but not burnt. Once cooked, let them sit on the tray until they firm up a bit and then transfer with a small spatula to a cooling rack.
These cookies freeze beautifully. Put some parchment paper between layers so they don't stick together.
For Lemon Lavender Cookies:
1¼ cups blanched almond flour,
¼ tsp sea salt,
¼ tsp baking soda,
2 tsp dried lavender - grind with mortar and pestle,
¼ cup melted butter, vegetable oil or coconut oil,
3 T honey,
slightly less than 1 T lemon zest,
2 tsp Rose water (optional but delicious).
Combine dry ingredients in a large bowl.
Stir together wet ingredients in a smaller bowl.
Mix wet ingredients into dry.
Form ½ inch balls and press onto a parchment paper lined baking sheet.
Bake at 350° for 7-10 minutes.
Cool and serve or freeze (best eaten right from the freezer).