In the past year and a half, I’ve tried making paleo baked goods many times. Sometimes they turned out pretty well; other times they failed miserably. Baking paleo is hard, especially if you’re trying to develop recipes that don’t use obscure and hard to obtain ingredients. So I’m proud to say that I actually figured something out for once, and came up with a soft-on-the-inside, crispy-on-the-edges paleo cookie using ingredients I can find in small town Iowa.
In July and August of 2015, I sort of tried the paleo thing. But because I was also trying to lose weight and count calories at the time, I found myself eating lots of carrots and lots and lots of fried eggs, because I didn’t want anything too fattening–needless to say, eating paleo didn’t last. Now I don’t follow any diet strictly, but I love to be able to eat a dessert and not feel terrible afterwards, as desserts with lots of sugar usually do.
These cookies use coconut sugar, which is a lower glycemic alternative to cane sugar. It subs in 1:1, and it’s sweet enough that I don’t feel like I’m missing a thing. The coconut sugar even gives it a little bit of a more complex flavor, something I think works really well in this recipe especially.
Even if you don’t follow a paleo diet, it’s worth it to give these a try for a slightly less unhealthy and much more insulin friendly dessert, especially if you’re like me and cannot get enough almond butter in your life. Get out your alternative flours and enjoy!
- ¼ cup almond butter
- 2 tablespoons coconut oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ coconut sugar
- 2 large eggs
- ½ teaspoon baking soda
- ¾ cup coconut flour (+ around 2 tablespoons extra)
Preheat the oven to 350º F.
In a small, microwave safe bowl, mix the almond butter, coconut oil, honey and vanilla, and microwave at 20 second intervals until melted and combined. My almond butter isn’t completely smooth because I get it fresh ground at the grocery store, so it took mine 1 ½ minutes to melt completely.
Transfer the almond butter mixture to a larger bowl, and use a whisk or spatula to mix in the coconut sugar. This will turn into a thick paste, and it’s okay if it doesn’t look like there’s enough sugar.
Next, crack in the eggs one at a time and mix until incorporated.
Add your baking soda and ½ cup of your coconut flour and mix until combined; at this point, add the remaining ¼ cup of coconut flour two tablespoons at a time, until you reach a solid, firm dough.
Scoop 2 tablespoons of dough into your hand, roll it into a ball and set on a baking sheet lined with parchment paper or a silicone mat. Dip the bottom of a drinking glass in the extra coconut flour and flatten each dough ball as best and evenly as you can–that’s how you can make sure to get the crispy edges.
Bake for 7-9 minutes, or until the center of the cookies are firm and the edges are golden brown.