I’m really excited to be able to share this recipe with you, as it’s not only Paleo friendly, but it contains no dairy, wheat, gluten, or sugar*. Now I’ve created this to suit my ‘intolerances’ but if you don’t follow a Paleo diet and/ or you’re not intolerant you can still enjoy them, either try them as they are or tweak the ingredients to suit you needs (see the ‘notes’ section below).
Now, I have to say that I’m no chef or cooking whizz, I simply made a lucky guess through experimenting and it happened to pay off!
1 1/4 cup almond powder
1/8 cup coconut oil
1/8 cup creamed coconut
2 tbsp coconut palm sugar(*can be substituted)
2 tsp stevia
1/4 cup chopped 70% dark chocolate chunks (or nuts/ berries)
1/4 tsp salt
1/4 tsp baking soda
1 tbsp vanilla essence
Oven temp 190’C
Whisk the egg until it’s light and fluffy then add in the rest of the wet ingredients
Continue to whisk until bubbly and combined.
In a separate bowl- keeping the chocolate chunks aside- mix all the dry ingredients together
Pour the wet ingredients into the dry mix and whisk together until combined then add in the chocolate chunks.
Sprinkle a little almond powder over the ‘ball’ of sticky mix (so that it’s lightly covered). This will help when handling.
Break off small pieces of mix and sculpt into balls then flatten into biscuit shapes.
Place on to a baking sheet and cook for 11 minutes (flip over after 9 mins)
Remove from the oven and place on to a cooling rack for an hour (if you can wait that long!!)
This mixture makes approx 16 ‘palm sized’ cookies, but you can make them bigger or smaller, depending on what you prefer.
You may find these cookies don’t taste very sweet, so if that’s the case (or you have a sweet tooth) you may want to increase the amount of stevia (double it) or double whichever type of sugar/sweetener you use e.g palm sugar/ honey/ agave nectar.
If you don’t have palm sugar you can use for xylitol, honey or agave nectar or golden syrup.
If you can’t find creamed coconut, you can use just coconut oil (1/4 cup).
If you don’t want chocolate you can use berries, nuts or dried fruit, or even try a mixture. Chopped roasted hazelnuts with chocolate, pistachio and raspberry or cranberry and almond chunks are nice. (I know these cookies are made with ground almond, but having some chunky pieces added can add great texture).
Measuring cups:- for months I’ve been struggling to convert American recipes from ‘cups’ to grams, but a few weeks ago a friend told me you can buy measuring cups online/ in supermarkets….. These cups are already sized as 1 cup, 1/2, 1/3 and 1/4, making cooking American recipes so easy to do!!! I purchased my cups from Amazon after typing ‘measuring cups‘ into the search bar.
If you have any questions, suggestions regarding other substitutes, or for anything else, please feel free to comment or get in touch with me via the Contact Me page. These cookies are an experiment / work in progress and I’m continuing to work on them using a number of other ingredients, so if you like them, or even if you don’t, any feedback you give will be very much appreciated!