Crunchy Paleo Biscuits (Cookies)
These crunchy paleo biscuits are so delicious and have an amazing crunch to them which you don’t often get with paleo baking. They are so versatile too, you can use dried fruit, nuts or even carob drops in place of the chocolate chunks.
Servings Prep Time
16 10min
Cook Time
25minutes
Servings Prep Time
16 10min
Cook Time
25minutes
Ingredients
Instructions
  1. Preheat the oven to 180’C and line a large baking tray with a silicon mat or lightly oiled greaseproof paper.
  2. in a bowl using an electric whisk (or in a stand mixer) add the peanut butter, melted coconut oil and egg and whisk until combined,
  3. In a separate bowl add the buckwheat flour, baking powder, bicarbonate of soda, vanilla and salt and stir until combined.
  4. Pour the liquid into the dry mixture and whisk until its all incorporated. Add in the chopped chocolate and continue to mix until the chocolate has been evenly distributed.
  5. If the mixture is a little bit sticky, you can add a little extra flour so that it’s a little bit drier and easier to handle.
  6. Taking walnut sized pieces of the mixture, roll into a ball the flatten in the palm of your hand. Place on the lined baking sheet leaving about half an inch gap in betwwen to allow for spreading.
  7. Place in the oven near the top and allow to cook for 15 – 25 minutes. Cooking will vary depending on how your oven holds its heat. Ideally you want the cookies to start to turn brown around the edges.
  8. Once brown, remove from the oven and allow to cool on a wire rack. Allow to cool completely before munching as they firm up as they cool down.
  9. Keep in an airtight container for upto 3 days. If the weather is particularly hot you can keep the tub in the fridge.
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