Honey Cookies (SCD & GFCF)

Updated December 28th, 2009 to add video.

Updated January 31st, 2010 to correct the amount of honey used.

Updated February 27th, 2010 to add additional video.

These cookies are easy and relatively quick to make. I have included almost step-by-step pictures as a visual guide, following the instructions. If you can, also try the chocolate/mint variant. The total amount of cookies depends on the size and shape of your cookie cutter. There are more images below the instructions in the gallery.

[Added January 31st, 2010] Although the recipe that I originally posted on November 10th, 2009 calls for 1/2 cup of honey, I made the cookies a few days ago and actually measured it (usually, I just pour in the amount that looks right and assume how much it is without actually measuring it) and what resulted was a more dough-like consistency than as I showed in the photos and video. While this dough is still usable and the cookies still taste good, they are much sweeter than the honey cookies that I’ve been making. Today I measured the amount of honey that I thought had “looked right” and I found that I’ve actually been using half that amount: 1/4 cup of honey. I apologize for any possible confusion or frustration this may have caused.

[July 2010 Update: this recipe is also now available in the Cook IT Allergy Free app, available on iTunes]


2 cups almond flour
1/4 tsp. baking soda (optional)
1/4 cup honey
2 tbsp. coconut oil, approx.


  1. Preheat oven to 250ºF. In a bowl, incorporate almond flour and baking soda. Add honey, mix well, and add coconut oil. The dough should be moist and in little balls.
  2. Roll out the dough between two sheets of plastic wrap. Cut out the cookies using a cookie cutter. Transfer the cookies to a baking sheet lined with parchment paper; use a thin flipper or spatula to do this. Repeat until all the dough has been rolled and cut into cookies. 
  3. Bake cookies for 30 minutes, or until they are a golden brown colour. After removing from the oven, cool sufficiently before taking them off the sheet otherwise they could break. As they cool they should firm up. Enjoy!

For the chocolate version: add 2 tablespoons of cocoa powder to the dry mixture, before adding the honey and coconut oil. If you wish to make the cookies chocolate mint, add 1 teaspoon of mint extract to the dough. Make the cookies as usual, baking for the same length of time at same temperature. Once cooled, they can be eaten as is or to double the pleasure, eat with chocolate sauce/icing, as pictured above. Enjoy!


Here are two videos I did showing how to make the honey cookies step-by-step. I hope you like it. You can see more of my videos here.

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