Honey Nut Cookies

These Honey Nut Cookies were inspired by Wedderspoon’s Manuka Honey, which I received in the mail just last week.  I’m usually not a huge honey fan; I bake with it occasionally, but prefer using maple syrup.  However, things may change around here with this new honey I have on my hands.  In all honesty, I have never tasted a honey with such rich flavor and a thick, viscous texture – it is pure magic to the taste buds.


Wedderspoon’s Manuka honey is 100% raw and non-GMO.  This company cares about creating a sustainable product that is both good for the environment, the individual and the bees.  As a honey producer, their goal is to “deliver superior quality Manuka and gourmet honey without burdening the environment or [their] friends the honeybees!”  They treat the bees like family, creating a high-quality product that you can feel good about consuming.


Honey Nut Cookies


  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/4 cup peanut powder
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/4 cup crushed almonds
  • 1/4 cup crushed walnuts
  • 2 eggs
  • 1-2 Tbsp Manuka honey
  • 1 Tbsp coconut oil (room temp)
  • 1 Tbsp almond milk
  • 1/4 tsp vanilla extract


  1. Preheat oven to 350 degrees.
  2. In large mixing bowl combine coconut flour, tapioca flour, peanut powder, baking powder and salt. Stir.
  3. Mix in eggs, honey, coconut oil, almond milk and vanilla extract.
  4. Add crushed almonds and walnuts to batter and mix.
  5. Roll dough into balls (about 1 tablespoon in size) and place on a lined/greased baking pan.  Use a fork to flatten the balls of dough.
  6. Bake at 350 degrees for 8 minutes.
  7. Take out of oven and let cool on wire rack.

This recipe makes 1 dozen cookies.


Drizzle with honey and sprinkle with chopped nuts to add a little extra flavor and presentation.



Do you prefer honey or maple syrup?  What is your favorite recipe using honey?


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