Gluten-Free Honey Graham Cookies
This is a fun gluten-free, dairy-free base recipe that you can flavor in so many different ways.
- 1 cup almond flour
- 1 Tbsp. coconut flour
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1/2 tsp. Mexican vanilla extract
Choose one of these flavor options:
- 1 tsp. Pumpkin Pie Spice
- 1/4 cup black onyx cocoa powder
- 1 tsp. espresso powder
- 1/4 cup Mexican Cocoa
This easy and healthy cookie recipe was created by Boulder, CO culinary instructor, Brandi Mackenzie.
Preheat oven to 350 degrees. Prepare a cookie sheet with a Silpat or parchment paper. Combine dry ingredients for base mixture and add ingredients for one of the flavoring options to this mixture. Combine wet ingredients then mix into dry, stirring well with a spatula. Using the spatula, scoop dough into a tablespoon for consistent sized cookies. The oiliness of batter will allow the dough to easily come out of measuring spoon. Place onto cookie sheet with enough space to lightly spread. Cook for 10 to 12 min. Remove from heat and cool before serving; cookies will firm up as they cool.