This is actually a marriage of two recipes into one… and they can be created together or separately. However, since I loved the way they pair up, I decided to present them as one.
Feel free to play around with it. The cookie dough can be used to make plain almond cookies or thumb print cookies filled with lemon curd, pumpkin butter, nut butter, avocado chocolate pudding, or your favorite fruit preserve.
The honey lemon curd is a combination of a key lime pie filling and lemon butter. I made it with whole eggs, lemon juice, lemon zest, honey, and you have the option of using butter or coconut oil. It can be eaten over your favorite cookie, bread, cake, cracker, or just as is with a spoon.
Ingredients for the lemon curd:
1/2 cup of lemon juice
¼ cup of coconut oil or grass-fed butter
½ to 1/3 cup of honey
1 tbsp of lemon zest.
- Blend all the ingredients together on low / medium speed.
- Pour the mixture in a stainless steel or heat-resistant glass bowl
- Place the bowl over a pot of simmering water and cook the mixture, whisking constantly, until it thickens.
- Remove from heat and immediately strain it (optional)
- Place in the refrigerator to set for at least two hours.
- Enjoy over your favorite cracker, cookie, bread or just eat it by the spoon.
2 ½ cups of almond flour
3 tbsp of coconut flour
½ cup of coconut oil
1 tbsp of vanilla extract
½ cup dates
1/3 cup of honey.
- Preheat oven to 350 degrees Fahrenheit
- Using a blender or food processor, blend the dates, vanilla, oil and honey, until there aren’t any large pieces of dates left.
- Add the rest of the ingredients and blend until smooth. If you are using a blender you may need to mix it by hand in a medium bowl.
- Divide the dough into small balls (about 1 tbsp) and lightly press them onto a parchment paper lined cookie sheet, making circles about a ¼ inch thick. If you are making thumb print cookies, press your thumb on the center of the cookie to create room for the filling. Do not press the cookie to hard or it will be too dense.
- Bake for about 12 minutes or until the cookies are golden brown.
- Carefully transfer cookies to a cooling rack for at least 15 minutes. Cookies will be very soft coming out of the oven but they will harden as they cool.
- Eat as is or top them with lemon curd, chocolate avocado pudding, pumpkin butter, or your favorite fruit preserve.
Makes about 24 cookies
About Denise, she is originally from Costa Rica, but has been living in California since 1996. After being diagnosed as Gluten Sensitive in 2009, she began to try new gluten-free recipes. When more and more of her friends began to ask for these recipes, an idea was born. She realized that a lot of people struggle with creating healthy, quick and simple to make meals, so she decided to create her blog, Edible Harmony (www.edibleharmony.com) to share some of her family’s favorite recipes. All of her recipes are gluten-free, grain-free, soy-free and refined sugar free.