Serves: 20 biscuits |Prep: 20 min
Who doesn’t love a delicious honey cookie? This gluten-free version is a variation of our Honey and Spelt cookies developed for a community ‘Pay it Forward’ initiative. It contains a blend of desiccated coconut, almond meal and buckwheat flour which gives it a rich, nutty flavor.
You can adapt the sweetness levels by reducing or increasing the amount of honey in the recipe. For little taste-buds who are accustomed to refined processed biscuits, increase to 1/2 cup, and for young children who aren’t use to sweet foods decrease it to 1/4 cup.
The almonds provide a fantastic protein and fiber boost. For a school-friendly version, replace the almond meal with pumpkin seed meal (grind up 1 cup of pumpkin seeds in a high-speed processor and voila… homemade pumpkin seed meal!)