3-Ingredient Honey Almond Cookies (gluten free)
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- Large mixing bowl
- Chef's knife
- Small saucepan
- Wire rack
- Baking sheet
INGREDIENTS
- 2 cups/280 grams whole raw almonds
- 3 tablespoons honey, or maple
- Pinch of fine sea salt
- 1.75 ounces/50 grams dark chocolate, optional
INSTRUCTIONS
- Heat the oven to 355°F (180°C). Line a baking sheet with parchment paper.
- Warm the honey in a small saucepan or microwave-safe bowl until just loosened but not hot. If overheated, the mixture may become too runny and cause the cookies to spread.
- Roughly chop half of the almonds and leave the rest whole. In a large bowl, combine the almonds, warm honey, and salt. Stir until all the almonds are evenly coated and the mixture is cohesive.
- Spoon small mounds of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. Press each mound gently to help it hold together.
- Bake until golden brown, 13 to 15 minutes. If the cookies spread, use a spoon to gently reshape them while still warm.
- Cool completely on the baking sheet. The cookies will firm up as they cool.
- You can melt dark chocolate and drizzle over the cooled cookies or dip the bottoms for added flavor and texture.
FAQ
Can I substitute the almonds with other nuts?
Yes, but with caution. While honey almond cookies are designed specifically for almonds, you can experiment with other nuts such as pecans, walnuts, or hazelnuts. Choose raw, unsalted nuts and roughly chop half to help the cookies hold their shape. Be aware that other nuts have different oil contents and textures, which may cause the cookies to spread more or bake differently. Monitor them closely in the oven, and consider chilling the mixture slightly before baking if it seems too loose.
Why did my honey almond cookies spread too much in the oven?
If your honey almond cookies spread too much, the honey may have been too hot or too runny when mixed with the almonds. Overheating honey makes the mixture more fluid, which can cause the cookies to flatten during baking. Another common issue is not pressing the mounds tightly enough before baking. To prevent spreading, gently warm the honey—just enough to loosen it—and refrigerate the mixture briefly if needed. Also, chop half the almonds to help the cookies hold their structure as they bake.
How long do the honey almond cookies stay fresh?
Honey almond cookies stay fresh for up to 5 days when stored in an airtight container at room temperature. Keep them in a cool, dry spot to prevent them from becoming soft or sticky. If your environment is humid, place a sheet of parchment or wax paper between the layers to absorb moisture. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a sealed bag or container. Thaw at room temperature before serving.
Can I make these honey almond cookies vegan?
You’ll need to replace the honey with a plant-based liquid sweetener. Maple syrup and date syrup are two good options. Both provide a similar sticky consistency and natural sweetness. However, these alternatives are slightly thinner than honey, so the cookie mixture may need to be chilled briefly before baking to help it hold its shape. Also, watch the baking time, as different sweeteners may brown faster.
What kind of honey is best for honey almond cookies?
A mild, runny honey such as clover or wildflower is ideal for honey almond cookies. These varieties blend well without overpowering the almonds. Avoid thick, crystallized honey or strongly flavored types like buckwheat, as they can be too intense or hard to incorporate. The honey should be gently warmed until just fluid—overheating will make the mixture too loose and result in cookies that spread. Organic or raw honey is fine to use as long as it’s not too thick.
Do I need to toast the almonds before making honey almond cookies?
Toasting the almonds is optional in honey almond cookies. Using raw almonds gives a cleaner, milder flavor that allows the honey to shine, while toasted almonds provide a deeper, nuttier taste. If you prefer a roasted profile, toast the almonds in a 350°F (180°C) oven for 8 to 10 minutes, then let them cool completely before mixing with the honey.
Can I add spices or flavorings?
A pinch of cinnamon, cardamom, or nutmeg can enhance the sweetness and warmth of the almonds and honey. Almond extract, vanilla, or orange zest also pair beautifully with the base ingredients. Add flavorings in small amounts—1⁄4 to 1⁄2 teaspoon of extract or a pinch of spice is usually enough. Avoid adding liquids, as this may thin the honey and cause spreading.
