I’ve never followed a paleo or keto diet – but these keto and paleo friendly cocoa almond cookies were too tempting not to try, and they made the perfect Sohfit treat, as well as a treat for my 10-month old! It was hard to determine how long these cookies stay well, because despite making almost a dozen batches in the last 3 months, there were days when a batch of cookies was completely wiped out in a day! But if by some magical chance you are able to store the cookies, I would suggest a steel box or a cookie tin, at room temperature in a cool spot, not in the direct heat of the Indian summer.
DISCLAIMER: these cookies may not look insanely fantastic, but OMG, they taste incredible!
For those lovely folks who also follow me on Instagram, this cookie recipe is up in my stories, along with short videos so you can follow it step by step. Here’s an image by image guide, some little snippets and the easy peasy recipe that even a dummy can master! Go on, live a little.
And trust you me – most of these ingredients seem fancy, but are so easily available in most shops now days, as well as on amazon. And they are great pantry staples to have lying around in order to make healthier grain free and sugar free alternatives for you and your loved ones!
Cocoa Almond Cookies
Makes 8-9 cookies which are about 2″ large
Ingredients:
- 1 cup almond flour
- 1/2 tsp baking powder
- sprinkle of sea salt (optional)
- 1 tbs unsweetened cocoa powder
- 2 tbs coconut oil
- 3 tbs maple syrup
- 2 tbs nut butter
- 1/4 cup cocoa nibs (optional) * [see notes]
Method:
- Preheat the oven to 175*c and line a baking tray with parchment paper or a silicon mat. In a medium bowl, mix together the almond flour, baking powder, salt and cocoa powder.
- Now we can move onto the wet ingredients – start with the oil. This makes all the other ingredients you measure after the oil slip right off the spoon without any coaxing or effort!
- Add the nut butter you are using, the maple syrup and bring it all together with a spatula to make this gorgeous chocolatey cookie dough.
- If you’re using the cocoa nibs or any alternative, add now, mix gently and roll into balls. You can even sprinkle a little sea salt at this point if you like. Use the back of a measuring cup to flatten the cookie balls slightly (as shown in the images).
- Bake at 175*c for about 12 minutes, and enjoy these little nuggets of heaven. Leave to cool on a wire rack for 10-15 minutes, and then store in a steel container or cookie tin for weeks (if it lasts that long!).
Notes:
- I’ve tried this with almond butter, peanut butter and even tahini (sesame seed butter) – my favourite is the peanut butter version.
- If you don’t want to fuss with cocoa nibs, and are ok with chocolate, add some chocolate chips. I would personally suggest adding something with crunch – roasted seeds or nuts.
