This recipe does require that you put a bit of effort into it but it’s well worth the end result. The biscuits are packed with nutrition, look great and are VERY moreish. I suggest you take them out of the fridge for 20 minutes before eating. Good munching!

Makes 14-16 cookies


1 C Almond Meal
2 Tbs Cocoa powder,organic & no sugar
1 tsp Cinnamon, ground
2 Tbs Honey, unprocessed
2/3 C ABC (Almond, Brazil, Cashew) nut or other nut butter



Preheat oven to 325F/ 160C.

Combine all ingredients in a bowl and mix well.

Roll the cookie dough between your hands into a log, approx. 22cm long and 4-5cm diameter (about the diameter between thumb and first finger). Wrap the log in plastic wrap, pat the ends flat and place in the fridge or freezer for 1-3 hours to harden.

Remove the cookie log from the fridge and take off the wrap. With a sharp knife, cut 1cm wide discs. Don’t worry if you destroy the shape of some cookies; reroll and shape those bit’s into beautiful one-of-a-kind cookie shapes. They’ll taste the same.

Cover a baking tray with baking paper (better yet: invest in a silicone baking sheet and reuse it rather than kill more rain forest with baking paper) and place cookies with about 2 cm between.

Bake for 8-10 minutes and allow to cool before frosting.

Frost the cooled biscuits with a small amount of the chocolate ganache and garnish with a bit of dried fruit or nut. Suggestions- 1/2 macadamia nut, dried strawberry or cherry.

Store in fridge or very cool place for up to a week (they won’t last that long but I kinda gotta say it anyway).

Adapted from Paleo Cookies ( Macadamia-Chocolate Paleo Cookies.


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