Chinese Almond Cookies

December 13, 2017

Turns out these have become my favourite cookie to make as they are really quick to get

together and are a great snack for when you ain't in that chocolatey mood which does happen from time to time! Remember you can always switch the xylitol for coconut sugar if you're going for the paleo.

 

 

Makes 60 small cookies/ roughly 16 large

 

Ingredients

1 cup coconut oil melted

2.5 cups of almond flour

1/2 tsp baking soda

1 cup xylitol

1 egg (beaten)

2 tsp almond extract

60 blanched almonds ( I soak them the night before and peel them, slightly laborious so you can always buy them blanched and peeled but doing it yourself retains the nutrition)

 

Method

 

1. Preheat oven to 175C/ 350 F
2. Melt oil by bain marie method (I transfer the oil to a pyrex jug, sit this in a larger container and pour boiled water from the kettle into the container, allow to melt and give it some stirs of encouragement)

3. Combine almond flour, baking soda and xylitol

4. Stir in the coconut oil and beaten egg
5. Shape into 1 inch balls or if you're like me and impatient to make 60 cookies you can make them 2.5 inches wide and place on a lined baking tray

6. Press an almond into each cookie, flattening them as you go

7. Bake for 12-15 minutes

8. Leave to cool, store in the fridge for up to 3 days

 

 

 

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