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aip paleo honey cookies
AIP,  Paleo,  Recipes,  Treats

Crispy Chewy Honey Cookies – AIP, Paleo

June 2, 2016 / 40 Comments

I get the cookie-monsters sometimes. When I REALLY want crispy-chewy cookies.

When a bowl of strawberries with a drizzle of honey just won’t do to satisfy my sweet tooth, or when a few slices of golden melon for dessert aren’t going to cut it…you know…one of those cookie-monster-moments.

Jump to Recipe

These lemon blueberry cookies from Andrea Wyckoff of Forest and Fauna gave me such a craving for sugar cookies dipped in raw milk that I felt a temper-tantrum coming on if I didn’t have a handful, like, stat.

You know that lovely melody of chewy/warm/crisp/sweet/salty that comes from a savored bite of a delicate cookie fresh out of the oven?  

That’s what momma needed!  I wanted to make sure they weren’t too starchy though, as I’ve been having issues with tubers and the starches that I usually used in my baked goodies.  

Coconut flour was to be the base of this batter if I was to be able to nosh on the cookies without any bellyaching afterward! Using a very dry brand of coconut flour (like Bob’s Red Mill or Nutiva) is important so that the fat/oil is fully absorbed in the dough.

For strict AIP, substitute avocado oil (best substitute) or melted refined coconut oil (next best sub) for the ghee.  For a cookie with a lower glycemic index, use coconut nectar and you will have Nectar Cookies!  Or you could substitute maple syrup for the honey and you would have Maple Cookies…oh yummmmm.

aip paleo honey cookies

After mixing up the dough, place in the fridge to firm up for about 30 minutes.

This step may not always be necessary since colder weather and cooler kitchens may leave you with an already firm dough.  For warmer months and warmer kitchens that result in a runnier dough, go ahead and pop that bad boy in the fridge for a bit.

Using a mini cookie scoop helps to make the cookies even…and its tidier/easier than rolling little dough balls in your hands. I place them a couple of inches apart on an ungreased, parchment-lined jelly roll pan.

Gently press the dough balls down so that they make flat, round cookie shapes.

aip paleo honey cookies
aip paleo honey cookies
aip paleo honey cookies

Bake at 350 for about 6 to 8 minutes or until they just turn golden brown.

(Keep a close eye on them.  These cook up fast, and overcooking will make for a crunchy cookie without much chewiness.) 

Perfect. YUMYUMYUMYUMYUM.

Let them cool completely before transferring them so they don’t crumble. Enjoy!

aip paleo honey cookies
aip paleo honey cookies
Print

Crispy Chewy Honey Cookies – AIP, Paleo

A crispy and chewy sugar cookie made with coconut flour and honey that is egg-free and can be made Paleo Autoimmune Protocol compliant.
Course AIP, animal based, Dessert, paleo
Cuisine AIP, allergy friendly, autoimmune protocol, dairy free, egg free, gluten free, grain free, nut-free, Paleo, paleo bread
Keyword baking, cookies, pastry, sugar cookies
Prep Time 5 minutes
Cook Time 6 minutes
Chill Time 30 minutes
Total Time 41 minutes
Servings 10 Cookies
Author Samantha

Ingredients

  • ⅓ cup Ghee melted (for AIP, use avocado oilor refined coconut oil)
  • 1 tsp Pure vanilla extract
  • 1/4 cup Honey
  • 1 Tb Gelatin
  • ¼ tsp Baking soda
  • ⅓ cup Coconut flour this must be a dry brand like Bob’s Red Mill or Nutiva for the oil/fat to absorb, or the dough will be too runny
  • 1 pinch Real Salt

Instructions

  • In medium mixing bowl, add ghee (or oil), vanilla and honey.
  • Sprinkle gelatin over mixture and stir very well, then sprinkle baking soda into mixture and stir very well.
  • Add a DRY BRAND of coconut flour and salt and stir well to combine.
  • Place dough in the fridge for 30 minutes.*
  • If using a cookie scoop, scoop 1-Tb-sized balls onto parchment-lined jelly roll pan. If rolling balls with hands, place dough in refrigerator for about 20 minutes, then roll into 1-Tb-sized balls and place on prepared pan.
  • Pat down gently to flatten into rounds.
  • Bake at 350 for approximately 6 to 8 minutes or until they just turn golden brown.
  • Cool completely before handling. Or sneak one while they’re still warm…I won’t tell 🙂

Notes

*After mixing up the dough, place in the fridge for about 30 minutes. This may not always be necessary since colder weather and cooler kitchens may leave you with an already firm dough. For warmer months and warmer kitchens, go ahead and pop that bad boy in the fridge for a bit.
Adapted from Andrea Wyckoff, Forest & Fauna

40 Comments

    • Jessica
      February 2, 2021 at 1:05 pm Reply

      Quick, easy, and good! I used coconut oil, subbed coconut sugar for the honey, and added cinnamon. I patted them out fairly thin and they turned out like a delicate shortbread. The mouthfeel is lovely. A perfect biscuit with tea, mmm!

      • Samantha
        February 3, 2021 at 7:06 am Reply

        Hey Jessica,

        I adore coconut sugar! It’s such a great baking replacement for cane sugar. I’m happy to hear it worked out for you and that you loved the recipe!

  • Ruth
    September 3, 2016 at 7:01 pm Reply

    Is the dough supposed to resemble non-AIP dough? Mine is very liquidy and doesn’t hold its form if scooped. Are the proportions of wet to dry ingredients correct?

    • Samantha Jo Teague
      September 7, 2016 at 3:40 pm Reply

      Hi there Ruth! The measurements are correct. The raw dough will be kind of awkward in texture and appearance when compared to traditional doughs, and occasionally can appear liquidy, although it will cook fine. For a firmer dough, try placing the raw dough in the fridge for about 30 minutes if it is very runny (can happen it warmer weather / kitchens), then scoop and bake. I will add a note in the recipe, thank you for your comment!

        • JB
          January 23, 2022 at 3:23 pm Reply

          Thank you so much for this recipe! The taste is delicious!! I’m having a little trouble with the dough though. I’ve tried it with the coconut oil and the avocado oil, and both times the oil separates and sits on top of the dough. Is there some thing I’m doing wrong?

          • Samantha
            January 24, 2022 at 6:51 am

            Hey Denise! Some have reported this phenomenon happens before baking, but during baking the oil reabsorbs for them. I think this is due to different altitudes, home temperatures, and baking flour. Is your dough still raw? You can also try chilling it first before rolling/patting it out, and this may also help. 🙂

  • Victoria
    March 10, 2017 at 3:19 pm Reply

    Amazing. Delicious. Perfection. Totally satisfied my cookie/sweets craving. I put some coconut butter on top and it was delicious and filling that way too!

  • Deanna Springer
    April 21, 2017 at 11:50 am Reply

    I love how the gelatine brings the oil and sweetener (I used maple syrup) together! I make fat bombs with coconut oil and the sugar is always randomly spread out in them. NOW, I will add gelatine to my oil and honey before the carob, etc. I mixed these up and now am going for a walk while they cool down in the fridge. I will probably eat all ten of them when they come out of the oven! 😀

      • Deanna Springer
        April 26, 2017 at 11:38 am Reply

        Oh, it worked fine! My fat bombs are now much firmer and more like a candy bar! I added a few cut up figs for texture. Oh, that worked, too.

        These cookies are SO darn good, I can’t tell you how good. I am making them today for a church council meeting tonight. It’s my turn to serve and you know I am not making cake or brownies!

        Thank you Samantha!

  • Melissa
    July 31, 2017 at 4:02 am Reply

    These are great! I used maple syrup as my sweetener and coconut oil as the oil base. Not the same as regular biscuits/cookies, but a good substitute for this diet! And it was one of the most straight forward recipes! I was glad to see there were no strange ingredients that I can’t buy locally. Thanks for sharing!

  • Skip
    November 15, 2017 at 5:10 pm Reply

    Have you ever tried these with carob chips? I was thinking of making some with coconut butter and carob powder and making carob chip cookies!

    • Samantha Jo Teague
      November 29, 2017 at 2:32 pm Reply

      Hi Skip,
      I haven’t tried cream of tartar in these before. It may make them a little puffier, but I’m not sure how well they would hold together. I experimented with cream of tarter in a different cookie recipe, and the more I added the more fragile they were.

  • Darcy
    February 27, 2018 at 10:55 pm Reply

    It is wonderful to have all the ingredients on hand and very yummy. My question for you is how thin should I pat the dough out? 1″ , 1.5″ or 2″ round? Thanks for your help.

    • Samantha Jo Teague
      March 1, 2018 at 2:38 pm Reply

      That’s a great feeling when you have everything you need for a new recipe, Darcy! I make mine about 2″ across. If you notice that makes them a little too thin, then try patting them just a little big smaller.

  • Darcy
    April 3, 2018 at 12:02 am Reply

    Delicious recipe but Yikes. I entered the ingredients into a calorie counter calculator. This is what I got.
    I will be eating these in moderation.

    Nutrition Facts

    Servings: 12

    Amount per serving
    Calories 91
    % Daily Value*
    Total Fat {{round(parsedData.nutrients.fat, 1)}}g {{round(100 * parsedData.nutrients.fat / 78)}}%
    Saturated Fat 6.2g 31%
    Cholesterol 0mg 0%
    Sodium 62mg 3%
    Total Carbohydrate {{round(parsedData.nutrients.carbs, 1)}}g {{round(100 * parsedData.nutrients.carbs / 275)}}%
    Dietary Fiber {{round(parsedData.nutrients.fiber, 1)}}g {{round(100 * parsedData.nutrients.fiber / 28)}}%
    Total Sugars 6.5g
    Protein 1g

    Vitamin D {{round(parsedData.nutrients.vitD)}}mcg {{round(100 * parsedData.nutrients.vitD / 20)}}%
    Calcium 0mg 0%
    Iron {{round(parsedData.nutrients.iron)}}mg {{round(100 * parsedData.nutrients.iron / 18)}}%
    Potassium 4mg 0%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

    • Samantha Jo Teague
      July 30, 2018 at 1:08 pm Reply

      Hi Kay! Yeah, sometimes they can be a little oily…I’ve found more so in the warmer months when coconut oil tends to be more liquidy. You could maybe try resting them on a paper towel or paper plate after they are cooled to absorb the excess oil? 🙂

    • Samantha Jo Teague
      August 1, 2018 at 2:53 pm Reply

      Hi Tracy, The coconut flour is super absorbent and dry, whereas the tigernut flour is starchy. I think that the substitution would not work in this case. I have been meaning to try with cassava, which is also very absorbent but also starchy…but since they are such different plants I am unsure of how they would come out. I would hate for you to waste ingredients!

  • Matthew Hebb
    July 11, 2021 at 12:17 am Reply

    Well done. Some recipes you find are disasters, unnecessarily complicated, or taste like you know you made them with specialized restrictions. This recipe is simple, effective, reasonably affordable, and most importantly tasty. Thanks for this one!

    • Samantha
      July 15, 2021 at 7:27 am Reply

      Heya Matthew,

      Thank you for stopping by to let me know you enjoyed the recipe! It makes me happy to hear that you found it simple and yummy, and that it works for your diet, too. 🙂

  • Cindy
    December 17, 2022 at 7:11 pm Reply

    I agree! I made these with avocado oil and could not incorporate all of the oil either by whisking by hand or with a mixer. There was nearly 1/4 cup oil that did not incorporate and it’s expensive! The cookies taste fine, certainly flat, and I added a chocolate drizzle that I had left from truffles. I don’t think I would make them again.

    • Samantha
      December 18, 2022 at 6:30 am Reply

      Hey there Ciindy,

      That chocolate drizzle sounds divine!

      I’m sorry you had some trouble with the oil not incorporating during mixing. It should have been reabsorbed during either the baking or cooling process, but from what I am learning recently the newer coconut flours on the market are not dry enough for this recipe. Do you know what brand you used?

      Unfortunately the link to the brand I used when I created this recipe in 2016 has been disconnected by the seller. Though Bob’s Red Mill or Nutiva are ones I’d recommend for this recipe in particular. (I’m making a note of that now in the recipe to help clarify.)

      If you still by slim chance have that leftover oil, you can use it to fry up some apples or other fruit in a skillet with some cinnamon and honey for a quick little dessert <3

      Thank you so much for your feedback,
      Sam

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