Honey Almond Cookies

Recipe posted with permission from Eat-Clean Diet Recharged

Yield: 30 servings


  • 1 cup raw unsalted whole Almonds, lightly toasted
  • 1 1/4 cups Unbleached Whole Wheat Pastry Flour, fluffed with a fork
  • 1 cup Unbleached All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 2/3 cup Natural, organic liquid Honey
  • 1/4 cup Agave Nectar
  • 1/3 cup Coconut Butter, melted
  • 1/4 cup Unsweetened Applesauce
  • 1/4 Flaxseed, ground
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 1/4 cup sliced Almonds, toasted (for garnish)


  1. Place almonds in food processor and process until well ground. Remove from processor and dump into large mixing bowl. Add flours, baking powder and salt. Mix well to combine.
  2. In another medium-sized bowl combine honey, agave nectar, coconut butter, applesauce, flaxseed, egg and vanilla. Mix well with a mixer.
  3. Combine wet and dry ingredients in larger bowl. Use clean hands to mix or mix well with wooden spoon.
  4. Place, covered, in refrigerator for one hour to allow dough to set.
  5. When ready to bake, preheat oven to 350 degrees.
  6. Prepare baking sheet by lining with parchment paper.
  7. Using a 1 Tbsp measure, scoop out dough and shape into balls. Place on cookie sheet and press middle of dough down with thumb to make a little well.
  8. Bake each sheet of cookies for 12 to 15 minutes. Watch the last few minutes to prevent burning.
  9. Remove from oven and garnish with toasted almonds. Be creative with designs!
  10. Let cool on wire rack before storing.

Nutritional Value: Calories: 107, Calories from Fat: 44, Protein: 2g, Carbs: 14g, Total fat: 5g, Saturated fat: 2g, Fiber: 2g, Sodium: 41mg, Cholesterol: 7mg, Sugar: 7g

For more info on Tosca Reno and the Eat Clean Diet check out www.toscareno.com


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