I’m really hitting the mark these days, finding Paleo baked goods that are moist, soft and just the right amount of sweetness.
Discovered these on Facebook (HUGE high-five to quirkycooking.com.au) and I’m not taking full credit for these amazing morsels. I just want to get them out to you guys because they are truly a delight. This is one of the few gluten-free cookie/biscuit recipes I’ve found that has such a soft, beautiful texture. The only thing I altered was to add a pinch of sea salt and cinnamon to add extra depth to the chocolate.
1/4 C Macadamia oil (or coconut oil, melted)
1/2 tsp Vanilla extract
1/4 C Honey
2 C Almond meal
1/4 C Cocoa, raw powder
1 tsp Cinnamon, ground
1/2 tsp Baking soda
Pinch of Sea salt
PREHEAT oven to 180C/ 350F.
MIX WET ingredients in a medium bowl.
ADD DRY ingredients and mix well. You do not need to use a food processor.
DROP raw cookies onto a lined cookie sheet using two large soup spoons as measuring tools, one to scoop the dough and the other to drop the dough onto the sheet. Leave a bit of room between the cookies so they can spread out; you’ll get about 12-15 per sheet.
BAKE for 8-10 minutes. Be careful not to burn. Heads-Up: If you have a forced-air oven, check your cookies at 8 minutes; otherwise they have a tendency to burn. Take my word and Claire’s (a friend) on this.
REMOVE from oven, sliding paper with cookies onto counter or cooling trays.
KEEP cooled cookies in freezer or fridge, if they last that long.
Makes approximately 15 biscuits.