Twelve Days of Baking: Honey Nut Cookies and How To Make Almond Flour

This is my submission to Kimi’s Nourishing Sweets and Treats event at her wonderful blog, The Nourishing Gourmet.

Exams are over and I’m back in Florida, where the mood is festive despite the 80 degree beach weather. I’ve planned a bit of Christmas baking for you guys, so stay tuned! In addition to attempting to make over classic holiday treats like chocolates and gingerbread cookies, I’ll be mixing it up with a few original healthful creations that will hopefully tantalize your tastebuds just as much as familiar favorites. Once you get the hang of working with almond flour and alternative sweeteners, non-traditional baking gets a lot easier. Make these upcoming weeks, filled with office parties and decadent meals, nourishing for your soul and your body, with good friends and healthful food.

This first recipe calls for a bit of honey as a sweetener, which works so well with stevia to achieve the perfect flavor in these gluten-free, low carb Honey Nut Cookies. These cookies are also, incidentally, egg-free! I’m still waiting for my erythritol to get here, and thought it would be good to share some recipes that don’t involve it. Erythritol is all natural and delicious, but it is so expensive that in these hard times, it’s nice to have a more reasonably priced healthy option. If I am using honey, I make sure to use as little as is necessary to sweeten adequately, and just count the carbs. If you’re worried about the fructose content, just know that per serving, you’re probably not ingesting enough to worry about. I feel much safer using a bit of honey and blackstrap molasses here and there than artificial sweeteners. It’s a personal decision!

In the pioneering footsteps (hah!) of Ree Drummond, I’m doing a step-by-step photo spread for making these cookies. They are so simple that this tutorial really isn’t necessary, but my sister and I had fun killing time this first afternoon back home, bumming around the house for the holidays!

Let’s make some cookies, shall we?

First things first: We need to make almond flour, the star ingredient in a low carb healthy baking arsenal. It’s so flippin’ easy.

Tutorial: How To Make Homemade Almond Flour

Step One: Add sliced, blanched almonds to food processor. Refrigerate or freeze the nuts beforehand for the best results.

Step Two: Whizz ‘em up for a minute or two until finely ground.

Homemade almond flour

Pecans!

NuNaturals stevia

Cookie dough!

Cookie dough, patted and poked into cute rounds

Chewy Honey Nut Cookies

Makes eight to twelve cookies

Ingredients:
1 cup blanched almond flour
2 tablespoons organic unsalted butter
2 tablespoons honey (raw, if you can get it)
4 packets or 1/4 teaspoon good-tasting pure stevia extract
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/2 teaspoon aluminum-free baking powder
1/16 teaspoon sea salt
1/2 cup chopped, toasted pecans

Preparation:
Preheat oven to 275 (yes, 275) degrees Fahrenheit.

Chop pecans, and toast them for 12 minutes. Melt butter. Stir together all ingredients except almond flour and pecans. Mix in almond flour until a smooth dough forms, then fold in nuts until dispersed throughout dough. Shape into flat cookie rounds on parchment paper. Bake for 12-18 minutes, or until slightly browned around the edges. Let cookies cool and harden for a full 10 minutes before removing from parchment.

~6g net carbs per 1/8 of a recipe, 4.5g net carbs per 1/10th, and 3.5g net carbs per 1/12th

December 14, 2008 by Lauren B. | 20 Comments