Naturally Savvy

These cookies are named after two dear friends who ate them and said they tasted like sunshine.

They're gluten-free and chock full of nuts and seeds, and they're great either soft and chewy, or double-baked for a crispy cookie.

Goldenmarsh Cookies Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup honey
  • 2 eggs
  • 1/3 cup water
  • 1 teaspoon pure vanilla extract
  • 3 cups almond flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon 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)

Preparation

Preheat the oven to 325 F. Line a cookie sheet with parchment paper.

Mix the butter and honey together by hand until well combined.

Mix in the eggs, water and vanilla.

Add the rest of the ingredients and mix well.

Chill the batter in the refrigerator for 30 minutes.

Roll tablespoon-sized portions of the dough into balls and place on the cookie sheet.

Flatten each ball with your hand. The cookies can be placed fairly close together because they won't spread.

Bake for 12 to 15 minutes, until golden brown around the edges.

If you want crisp cookies, return the cooled cookies to a 170 F oven and bake for 1 hour.

Turn the oven off and let the cookies cool in the oven.

Store crisp cookies in an airtight container.

 

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(Jennie Lass and Jodi Bager are regular contributors to www.NaturallySavvy.com, a Web site dedicated to educating people on the benefits of living a natural, organic and green lifestyle. For more information, visit www.NaturallySavvy.com..)

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