This is a recipe that is so good that I almost wanted to keep it to myself. It’s one of those recipes that’s just so perfect, people may think it’s a secret recipe from your grandma or something. If I ever own a restaurant or make baked goods for money, or sell food at the farmer’s market, this would be the cookie everyone would be trying to copy to no avail! I am starting to get mad at myself for telling you how good it is…for some reason when someone tells you how amazing something is, it never tastes THAT amazing! So, I’ll stop. This is not the thing to give your friends with pizza palates; this is a recipe for taste buds that have evolved to love flavors beyond peanut butter chocolate. Eating this cookie is like having a present in every bite! One minute I am loving the nutty flavor, then I catch a hint of salt…mmm….wait, what is that!? Almond extract, lemon, omg. Enough already. Here’s the dang recipe. I can’t take credit for this recipe; nor can I give one of my bazillion paleo cookbooks credit either. This recipe came from Nourishing Traditions by Sally Fallon, with a couple switch-a-roos.
Paleo Almond Cookies (makes 18 cookies)
- 1 1/2 cups almonds processed into flour (a little less than 2 cups almond flour if you use preground)
- 1 cup arrowroot powder
- 1/2 cup coconut sugar
- 1/2 tsp salt
- 1/2 cup grassfed butter or coconut oil, softened
- 1 tsp vanilla extract
- 1 tsp almond extract
- zest from one lemon
- 18 almonds or chocolate chunks
Preheat oven to 300F.
Mix the dry ingredients together and then add the butter and extracts. Fold in the lemon zest. You should have a pretty solid dough. Drop tablespoon size balls onto a cookie sheet and place a whole almond in the middle of each cookie (or chocolate chunks if you wish). Place in the oven for 5 minutes then use a fork to press the cookie down slightly. Continue cooking for another 15 minutes. Let cool completely. Try not to eat the entire batch in one sitting.