Honey isn't vegan. It's an animal product made by bees, which eliminates it from the vegan category by definition. Yet 'honey and veganism' is the subject of great debate, and some vegans eat honey as an exception to the rule.
While I am not vegan (I eat fish, eggs, sheep and goat milk products, and honey!), I do cook many vegan dishes, particularly on the dessert front. Since milk, cream, and/or butter are in practically all desserts, and I can't eat cow dairy, I accept that eating something sweet after my meal in restaurants is not an option for me (unless of course there's a sorbet). So I make desserts myself! And while my dessert recipes are largely vegan, some of them do contain honey, such as my Marzipan Lace Cookies. So if you are a vegan who breaks the rules, or are an equal opportunity eater, these almondy cookies are for you! Dairy-free and delicious.
I adapted this recipe from one I found online a handful of years ago for a frosted sugar cookie. Ingredients changed, you know the drill... When freshly baked they have a beautiful dense chewy texture in the middle, and a delicate crispiness along the edges. The key to the lace is heating your pourable honey until it's significantly less viscous that it comes straight out of the jar. If you don't heat the honey the cookies will still be delicious, they just won't spread as much to create the lacy edges.
MARZIPAN LACE COOKIES
- 2 cups Bob's Red Mill Almond Meal/Flour
- 1/3 cup pourable honey, heated in the microwave until quite runny
- 1/4 cup virgin coconut oil, heated just to liquid
- 3/4 teaspoon almond extract
- 2 pinches finely ground Celtic sea salt
Preheat the oven to 350 degrees. Combine all of your ingredients in a food processor, scraping down the sides as needed. Scoop tablespoon-sized balls of dough onto a heavyweight cookie sheet, spacing them at least a couple of inches apart. Bake for 5-10 minutes until the edges spread and show color, and the centers are beginning to firm. Let cool on the cookie sheet before serving.
Yields 20 cookies