“Maybe Christmas,” he thought, “doesn’t come from a store.
Maybe Christmas, perhaps, means a little bit more!” ~ Dr. Seuss | How the Grinch Stole Christmas
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This year I’ve decided to take a week or so off for the holidays
I’m hoping to spend time with friends and family (both near and far), and indulge in some festive fun.
Also, in the mix, a visit to see my new grandson.
The other night, as my husband threw a couple more logs into the fireplace, I couldn’t help but think that new babies are a lot like watching fires. They’re forever changing and shifting while bringing warmth into our homes. Certainly, not all is calm (nor are the nights silent), but they are bright indeed
Wishing you and yours the most wonderful of holiday seasons. May you enjoy many moments of peace, love, and
The last in a series featuring cookies for the holidays.
A nutty cookie that’s as effortless as it is healthy. A recipe simple enough that it’ll be committed to memory in no time
These delicious, gluten-free cookies are crispy around the edges, while still chewy and soft in the center. An elegant, interesting version of a nut butter cookie. They’re just sweet enough to be enjoyed for dessert, with more than enough substance to stand in as an afternoon snack.
Honey and nut butter are folded into a mix of toasted sesame and sunflower seeds, almond flour, and shredded coconut. From there, the dough is rounded into tablespoon-sized balls, and baked until slightly brown around the edges
ps: I’ll be back on January 2nd .. ready for another year of healthy recipes .. and a few stories to share along the way
pps: The secret to a really good cookie? Let the dough rest 72 hours before baking your cookies .. here
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~ Adapted from Olive and Pearl’s
Sesame Cookies with Nut Butter and Honey
- ½ cup sesame seeds
- ½ cup sunflower seeds
- ¾ cup honey
- ¾ cup smooth almond butter (or any nut butter)
- ¾ cup almond flour
- ¼ cup unsweetened shredded coconut
- Preheat oven to 350° F
- Optional: toast the sesame seeds and sunflower seed in the oven for a few minutes, watch to make sure they don’t burn.
- In a small saucepan, over medium heat, add the honey and almond butter. Warm, stirring frequently until the mix is well combined and smooth
- In a large bowl, combine almond flour, shredded coconut, and toasted seeds.
- Add the warmed honey almond butter mix and stir until well combined. (If your batter is on the runny side, set it in the refrigerator for a half an hour or so to cool)
- With a spoon, create tablespoon-size balls of dough and spread out on a greased or parchment-lined cookie sheet.
- With a fork, flatten each ball flat with a crisscross pattern.
- Bake for 6-8 minutes (but keep an eye on them, you want to make sure the edges don't burn as honey will cook quickly)