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Paleo-Friendly Honey Almond Cookies With Maldon Salt

I’ve written in the past about why I hate baking. In sum, I find it time consuming, messy, and, frankly, I usually fuck up anything I am trying to bake. But my new favorite baking hack is making things with nut butters. If you’re a paleo person or follow a gluten free diet, baking with nut butter is something you need to know about. These paleo cookies, for example, just use 6 ingredients, get mixed together in one bowl, and bake in less than 15-minutes. Any dessert that takes less than 20 minutes to make and just one dish to wash is a total winner in my book!

My one piece of advice with this recipe (and any nut butter recipe) is to drop the cookie dough onto the baking sheets (Step #2) by using two spoons greased with a little bit of canola oil. Otherwise, things will get very sticky and very frustrating, very quickly. Trust me.

If you have my new cookbook, there’s another fantastic nut butter based cookie in there: Orange Blossom Cashew Butter Cookies with Star Anise (page 211 in the hardcover edition). I am telling you those cookies SLAY. I bring them to meetings I feel insecure about to get people on my side (works every time ;). They’re not paleo cookies though, because of the sugar… though I guess you could just sub in coconut sugar (?) Caveat: I have NOT recipe tested that assertion – please proceed with caution.

If you follow a paleo diet or are just trying the diet on for size these days, here are a few more paleo-friendly recipes from Impatient Foodie:

Want more cookie ideas? I’ve got plenty (even some no-bake ones!)

Hope you enjoy!

Paleo Salted Almond Cookies

Yields about 16 cookies; Prep time: 10 minutes; Cook time: 25 minutes, including cooling time

Ingredients

1 cup smooth honey almond butter, softened or at room temperature

1/2 cup almond flour

1/4 cup coconut sugar

1 large egg

1 1/2 teaspoons vanilla extract

Maldon sea salt

Instructions

1. Pre-heat the oven to 350 degrees F. Beat the almond butter, almond flour, coconut sugar, egg, vanilla extract and a 1/4 teaspoon Maldon sea salt together in a medium bowl until smooth.

2. Line two cookie sheets with parchment paper. Drop the cookie dough by the tablespoon onto the sheet pans, about 1 inch apart. Using a fork press the dough down gently in the middle of each cookie in a crisscross pattern to flatten slightly, dipping the fork in water in between each cookie to moisten. Sprinkle the tops with a pinch of Maldon sea salt.

3. Bake until set, about 12-14 minutes. Let cool on the pan about 10 minutes. Transfer to a cooling rack and continue to cool completely. The cookies will harden slightly as they cool.

 

Recipe by Claudia Sidoti.

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