Honey Cookies
Equipment
- 1 saucepan
- 1 whisk
- 1 Bowl
- Wax or Parchment paper
- 1 Cookie Sheet
Ingredients
- 2 3/4 Cups 100% Whole Wheat Flour (Better results use 3 3/4 Cups Einkorn Flour and Skip Almond Flour)
- 1 Cup Almond Flour
- 1 Cup Olive or Avocado Oil (Best results use Coconut Oil with EinKorn Flour)
- 1 Cup Honey
- 1 Tablespoon Baking Soda
- 1 1/2 teaspoons Cinnamon
- 1 teaspoon Cloves
- 1 teaspoon Allspice
Instructions
- In a Saucepan, cook Honey and Olive or Avocado Oil together until it reaches the boiling point.
- Sift then whisk together Flour, Baking Soda and Spices (Heaping teaspoon) until no streaks remain. Add sufficient Flour to the Honey and Oil mixture to make a soft Dough (about 3 3/4 cups).
- Note : If Dough seems to sticky, add a Tablespoon of Flour at a time. If Dough seems to dry or dense, add a Tablespoon of Almond Milk until Dough is of a good consistency
- Form the Dough into thin rolls, wrap in Wax or Parchment Paper and chill thoroughly in the Refrigerator for at least 2 hours.
- Slice into 1/8 inch thick slices and Bake in a preheated 375 Degree F Oven for about 10 minutes – I slice 1/2 inch thick and Bake for about 13 minutes or until done.
- Variation: Add Raisins, Craisins, copped Dates, or Nuts ( about 1 cup ) if desired. Vanilla or finely grated Citrus Peels may be added for extra flavor.