Crispy Chewy Honey Cookies – AIP, Paleo

Crispy Chewy Honey Cookies – AIP, Paleo

I get the cookie-monsters sometimes.  When I REALLY want crispy-chewy cookies.  When a bowl of strawberries with a drizzle of honey just won’t do to satisfy my sweet tooth, or when a few slices of golden melon for dessert aren’t going to cut it, not even a bowl of my 5-Minute Carob Freezer Fudge *recipe coming soon!*…you know…one of those cookie-monster-moments.

These lemon blueberry cookies from Andrea Wyckoff of Forest and Fauna gave me such a craving for sugar cookies dipped in raw milk that I felt a temper-tantrum coming on if I didn’t have a handful, like, stat.

You know that lovely melody of chewy/warm/crisp/sweet/salty that comes from a savored bite of a delicate cookie fresh out of the oven?  That’s what momma needed!  I wanted to make sure they weren’t too starchy though, as I’ve been having issues with tubers and the starches that I usually used in my baked goodies.  Coconut flour was to be the base of this batter if I was to be able to nosh on the cookies without any bellyaching afterward! Coconut flour’s downside is that is tends to produce a dryer pastry, but when you need a cookie and your body doesn’t like starch, this minor imperfection can be easily overlooked during a cookie-craving-conundrum.

For strict AIP, substitute avocado oil (best substitute) or melted refined coconut oil (next best sub) for the ghee.  For a cookie with a lower glycemic index, use coconut nectar and you will have Nectar Cookies!  Or you could substitute maple syrup for the honey and you would have Maple Cookies…oh yummmmm.

aip paleo honey cookies

Edit: *After mixing up the dough, place in the fridge for about 30 minutes if desired. This may not always be necessary since colder weather and cooler kitchens may leave you with an already firm dough.  For warmer months and warmer kitchens that result in a runnier dough, go ahead and pop that bad boy in the fridge for a bit.*

Using a mini cookie scoop helps to make the cookies even…and its tidier/easier than rolling little dough balls in your hands. I place them a couple of inches apart on an ungreased, parchment-lined jelly roll pan.

aip paleo honey cookies

Gently press the dough balls down so that they make flat, round cookie shapes.

aip paleo honey cookies

Bake at 350 for about 6 to 8 minutes or until they just turn golden brown. (Keep a close eye on them.  These cook up fast, and overcooking will make for a crunchy cookie without much chewiness.) 

aip paleo honey cookies

Perfect. YUMYUMYUMYUMYUM.

Let them cool completely before transferring them so they don’t crumble.

aip paleo honey cookies

aip paleo honey cookies

Check out this recipe, and other delicious AIP recipes at Phoenix Helix's Recipe Roundtable!
Check out this recipe, and other delicious AIP recipes at Phoenix Helix’s Recipe Roundtable!

Crispy Chewy Honey Cookies - AIP, Paleo
Yields 10
A crispy and chewy sugar cookie made with coconut flour and honey.
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Prep Time
5 min
Cook Time
6 min
Total Time
12 min
Prep Time
5 min
Cook Time
6 min
Total Time
12 min
Ingredients
  1. β…“ cup Ghee, melted (for AIP, use avocado oil or refined coconut oil)
  2. 1 tsp Vanilla extract(omit for AIP)
  3. 1/4 cup Honey
  4. 1 Tb Gelatin
  5. ΒΌ tsp Baking soda
  6. β…“ cup Coconut flour
  7. 1 pinch Himalayan salt
Instructions
  1. In medium mixing bowl, add ghee (or oil), vanilla and honey.
  2. Sprinkle gelatin over mixture and stir very well, then sprinkle baking soda into mixture and stir very well.
  3. Add coconut flour and salt and stir well to combine.
  4. If using a cookie scoop, scoop 1-Tb-sized balls onto parchment-lined jelly roll pan.
  5. If rolling balls with hands, place dough in refrigerator for about 20 minutes, then roll into 1-Tb-sized balls and place on prepared pan.
  6. Pat down gently to flatten into rounds.
  7. Bake at 350 for approximately 6 to 8 minutes or until they just turn golden brown.
  8. Cool completely before handling.
  9. Or sneak one while they're still warm...I won't tell πŸ™‚
Notes
  1. Runny dough troubleshooting: After mixing up the dough, you may need to place in the fridge for about 30 minutes. This may not always be necessary since colder weather and cooler kitchens may leave you with an already firm dough. For warmer months and warmer kitchens, go ahead and pop that bad boy in the fridge for a bit.
Adapted from Andrea Wyckoff, Forest & Fauna
The Unskilled Cavewoman http://www.theunskilledcavewoman.com/



20 thoughts on “Crispy Chewy Honey Cookies – AIP, Paleo”

    • Wonderful, Brittany! I’m so happy you enjoyed them. I just read your comment to my 8-yr old daughter and it made her smile super-big. (She helped me make our most recent batch. :-))

  • Is the dough supposed to resemble non-AIP dough? Mine is very liquidy and doesn’t hold its form if scooped. Are the proportions of wet to dry ingredients correct?

    • Hi there Ruth! The measurements are correct. The raw dough will be kind of awkward in texture and appearance when compared to traditional doughs, and occasionally can appear liquidy, although it will cook fine. For a firmer dough, try placing the raw dough in the fridge for about 30 minutes if it is very runny (can happen it warmer weather / kitchens), then scoop and bake. I will add a note in the recipe, thank you for your comment!

  • Amazing. Delicious. Perfection. Totally satisfied my cookie/sweets craving. I put some coconut butter on top and it was delicious and filling that way too!

  • I love how the gelatine brings the oil and sweetener (I used maple syrup) together! I make fat bombs with coconut oil and the sugar is always randomly spread out in them. NOW, I will add gelatine to my oil and honey before the carob, etc. I mixed these up and now am going for a walk while they cool down in the fridge. I will probably eat all ten of them when they come out of the oven! πŸ˜€

      • Oh, it worked fine! My fat bombs are now much firmer and more like a candy bar! I added a few cut up figs for texture. Oh, that worked, too.

        These cookies are SO darn good, I can’t tell you how good. I am making them today for a church council meeting tonight. It’s my turn to serve and you know I am not making cake or brownies!

        Thank you Samantha!

  • These are great! I used maple syrup as my sweetener and coconut oil as the oil base. Not the same as regular biscuits/cookies, but a good substitute for this diet! And it was one of the most straight forward recipes! I was glad to see there were no strange ingredients that I can’t buy locally. Thanks for sharing!

  • Have you ever tried these with carob chips? I was thinking of making some with coconut butter and carob powder and making carob chip cookies!

      • They were delicious with the carob chips (coconut butter, coconut oil, honey, carob powder)! But they definitely melted a bit in the oven so if I had freezer space, I would freeze them first before putting them in the cookie batter and baking. Thanks for a great recipe πŸ™‚

    • Hi Skip,
      I haven’t tried cream of tartar in these before. It may make them a little puffier, but I’m not sure how well they would hold together. I experimented with cream of tarter in a different cookie recipe, and the more I added the more fragile they were.

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