So I was planning on posting about these amazing muffins I made this weekend but my camera doesn't want to connect to my computer at the moment... soooo you will just have to drool over these cookies instead :)

Don't those look tasty?


The recipe is taken directly from the wind attack. (great pictures there too, check them out) I found it randomly and was so happy I did. I actually made these before Thanksgiving but never got around to posting about them! They were super tasty, and even if you don't have creamy honey you can use normal honey, they will just be a bit more gooey. Come on... you know you want to try them :)

Honey Almond Sandwich Cookies

Makes a Baker’s Dozen (13)

  • 2 cups Almond Flour (Almond Meal)
  • 1 tsp Cinnamon
  • 1/4 tsp Baking Soda
  • 1/8 tsp Salt
  • 1/3 cup Honey
  • 2 tbs Canola Oil
  • 3 tbs Plain Soy Milk
  • 1/2 cup Raisins, coarsely chopped

    • For the Filling

  • Raw Almond Butter
  • Raw Creamy Honey or Creamed Honey
  1. Preheat oven to 275°. Make sure you have an oven thermometer if your oven is like mine and has a dishonest thermostat. You don’t want it to get above 300 during your baking, as almond flour baked goods brown quickly.
  2. Sift together the almond flour, cinnamon and baking soda. If you are using almond meal, there may be some residual brown almond skins that won’t make it through the sifter. Anything that won’t go through after pushing it with the back of a spoon can be discarded.
  3. In a medium mixing bowl, mix the honey, oil, soy milk and salt with a fork until well combined.
  4. Mix together the flour mixture and the honey mixture until completely incorporated. Add the raisins and mix until well combined.
  5. On a baking sheet lined with parchment paper, place small balls of batter about two level teaspoons per cookie round about 1 inch apart. This will make about 25-30 cookie rounds.
  6. Dip your fingers in warm water, and gently push down on each pice of dough into a one and a half inch circle shape.
  7. Bake the cookies for 15 minutes. When done, let cool on the pan for 5 minutes, then transfer the parchment to a cooling rack.
  8. Once completely cool, spread a generous amount of almond butter on the back of half of the cookie rounds. Place a generous amount of creamy honey on the back of the other rounds. Place the honey half on top of the almond butter half.
  9. Keep these cookies in the refrigerator to prevent the honey from liquifying too much and oozing out the sides.