Recipe: Delicious Honey Nut Chocolate Chunk Cookies

Honey Nut Chocolate Chunk Cookies. Great recipe for Honey Nut Chocolate Chunk Cookies. This recipe is adapted from the 'Heart-Healthiest Chocolate Chip Cookies in the World' on www.vegetariantimes.com but I changed it up by swapping the sugar for honey and adding some raisins. These are the best chocolate chip/chunk cookies I've ever made - by far. Crisp and chewy, even after a few days. I made the first batch three nights ago after chilling the dough only an hour or so, and those were great.

I ate the last one today and it was still crisp and chewy. The second batch is in the oven now, straight from the. Big Soft Paleo Chocolate Chunk Cookies Nut Free Option Big Soft Paleo Chocolate Chunk Cookies Nut Free Option. You can cook Honey Nut Chocolate Chunk Cookies using 10 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Honey Nut Chocolate Chunk Cookies

1. You need 1 cup of oats.
2. Prepare 1/2 tsp of baking powder.
3. Prepare 1/2 tsp of ground cinnamon.
4. Prepare 1/4 tsp of salt.
5. It's 1 cup of walnuts.
6. You need 2 tbsp of flaked almonds.
7. You need 2 tbsp of extra virgin olive oil.
8. You need 1/3 cup of clear honey.
9. You need 1/4 cup of raisins.
10. You need 3/4 cup of chocolate chunks.

In a large bowl, whisk the eggs. Add the coconut sugar, honey, nut or seed butter, and vanilla and mix well until fully combined and smooth. In a smaller bowl, combine the coconut flour, baking soda and salt. There is nothing like eating a warm just baked cookie right from your own oven.

Honey Nut Chocolate Chunk Cookies instructions

1. Heat oven to 180 C.
2. Put the oats in a food processor and whiz until fine.
3. Put whizzed oats in a large bowl with the baking powder, salt and cinnamon.
4. Put walnuts and flaked almonds in the food processor and whiz.
5. Stop every now and then to scrape the sides down, then whiz again...until crumbly.
6. Pour the EVOO into the foid processor and whiz until smooth like nut butter. This could take ten minutes..
7. Warm up the honey in a microwave safe jug for 30 seconds in the microwave.
8. Mix the warm honey into the nut butter, allow to cool.
9. Pour the walnut mixture into the dry ingredients, mix together.
10. Mix in the raisins and chocolate chunks.
11. Roll small balls of mixture and place them well spaced on an ungreased cookie sheet (or two).
12. Gently press down the cookies.
13. Bake for 12-15 minutes, keeping a close eye on them to prevent them burning.
14. Remove from the oven and allow cookies to cool for five minutes on cookie sheets before moving to a wire rack to cool completely.
15. Makes 16-18 little cookies.

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