Lemon Honey Cookies – Chef Wendy


 1 cup honey
1/2 cup butter (softened but not melted)
2 eggs
fresh lemon juice (from one lemon)
2 1/4 cups almond flour

1 tsp SCD vanilla
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350 degrees.

Cream together honey and butter. It should resemble frosting. Beat eggs. Add to  honey and butter mixture. Add lemon juice. Mix well. Add almond flour, vanilla, cinnamon, baking soda, and salt. Mix until combined.

Line baking sheet with parchment paper.

Spoon dough by teaspoonfuls onto baking sheet, about 2 inches apart.

Bake for 9 – 11 minutes until cookies are browned on the bottom and not too soft on the top (they will still be soft but shouldn’t seem raw).

Cool on wire rack.

Makes at least two dozen cookies.


3 thoughts on “Lemon Honey Cookies – Chef Wendy

  1. I had to use 3 cups of flour when I first tried these. They were to runny on the pan without adding more flour. Justin LOVED them! Thanks Wendy!

  2. Spot on with this write-up, I honestly believe that this
    web site needs far more attention. I’ll probably be returning to see more, thanks for the information!

  3. The SCD diet literally saved my life. As long as I stay on it, my UC is in remission. If i cheat, it comes back. Thanks for adding your recipes. I always welcome variety!

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