Paleo Chocolate-Almond Cookies
Paleo Chocolate-Almond Cookies is a dessert that serves 12. For 30 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 150 calories, 6g of protein, and 12g of fat. This recipe is liked by 30 foodies and cooks. A mixture of almond flour, peanut butter, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Rachael White. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 44%, this dish is solid. If you like this recipe, take a look at these similar recipes: Flourless Paleo Chocolate Almond Butter Cookies, Paleo Almond Coconut Chocolate Chunk Cookies, and Paleo Cherry Almond Chocolate Chunk Cookies.
Servings: 12
Ingredients:
1 cup almond flour
1 tablespoon almond milk
2 tablespoons cocoa powder
2 tablespoons honey
2/3 cup almond butter or peanut butter (Natural, unsweetened)
Equipment:
microwave
whisk
bowl
oven
baking paper
baking sheet
cookie cutter
Cooking instruction summary:
Preheat the oven to 325 degrees Fahrenheit. In a small bowl, whisk the almond flour with the cocoa powder. In another medium bowl, stir the almond butter, honey and almond milk together until smooth. If the nut butter seems to stiff, microwave it for 10 seconds to loosen it up and make it easier to stir. Add the almond flour mixture to the nut butter and stir until combined. Transfer the dough to a piece of parchment laid out on a work surface. Press the dough together with your hands and flatten it into a disc. Cover the dough with another piece of parchment paper and roll the dough to about 1/3 of an inch but no thinner than 1/4 inch. Transfer the dough to a baking sheet and refrigerate for about 30 minutes. Remove the dough from the fridge and cut it into shapes with a cookie cutter. Carefully transfer the cut cookies to a parchment lined baking sheet. Bake 8-10 minutes or until just beginning to turn golden brown. Cool completely on the baking sheet then transfer to the refrigerator again for another 30 minutes before eating.
Step by step:
1. Preheat the oven to 325 degrees Fahrenheit. In a small bowl, whisk the almond flour with the cocoa powder. In another medium bowl, stir the almond butter, honey and almond milk together until smooth. If the nut butter seems to stiff, microwave it for 10 seconds to loosen it up and make it easier to stir.
2. Add the almond flour mixture to the nut butter and stir until combined.
3. Transfer the dough to a piece of parchment laid out on a work surface. Press the dough together with your hands and flatten it into a disc. Cover the dough with another piece of parchment paper and roll the dough to about 1/3 of an inch but no thinner than 1/4 inch.
4. Transfer the dough to a baking sheet and refrigerate for about 30 minutes.
5. Remove the dough from the fridge and cut it into shapes with a cookie cutter. Carefully transfer the cut cookies to a parchment lined baking sheet.
6. Bake 8-10 minutes or until just beginning to turn golden brown. Cool completely on the baking sheet then transfer to the refrigerator again for another 30 minutes before eating.
Nutrition Information:
covered percent of daily need
