These buttery cookies are simply delicious. It’s hard to behave sensibly with them, they are so good. They are full of nuts and seeds and just lightly sweet.
They come from a cookbook called Grain Free Gourmet by Jodi Bager and Jenny Lass. The author wrote that one of her friends tasted them and said that they tasted like sunshine. I see what she means.
If you properly prepare the nuts and seeds by soaking and drying them, they will be more easily digestible. Soaking and rinsing nuts and seeds rids them of phytates and toxic enzyme inhibitors that can interfere with their digestion. The recommended soaking time for sesame, sunflower seeds and almonds are 7 hours to overnight. After soaking and rinsing them well, they should be spread out thinly on a cookie sheet and dried in a low oven at 120 degrees or in a dehydrator.
3/4 cup butter
1/2 cup honey
1/3 cup water
1 tsp vanilla extract
3 cups almond flour
3/4 tsp baking soda
1/4 tsp salt
1/2 cup sesame seeds
1/4 cup sunflower seeds
1/2 cup shredded unsweetened coconut (optional)
1 cup slivered almonds
1 cup raisins (optional)
1. Heat oven to 325 degrees F. Line a cookie sheet with parchment paper.
2. Mix the butter and honey together until well combined.
3. Mix in the eggs, water and vanilla.
4. Add the rest of the ingredients and mix well.
5. Chill the batter in the refrigerator for 30 minutes.
6. Place tablespoon portions of the dough on the cookie sheet and flatten. They can be placed fairly close together because they will not spread.
7. Bake for 12-15 minutes, until golden brown on the edges. If you prefer the cookies crisp, return the cookies to a 170 degree oven and bake for one hour. Turn off the oven and let the cookies cool in the oven. Store crisp cookies in an airtight container.