Paleo Recipes – Cavegirl Cuisine

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Mocha Almond Cookies

Mocha Almond Cookies

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Ingredients

  • • 1/4 cup coconut flour
  • • 1/4 cup unsweetened cocoa powder
  • • 1/4 cup slivered almonds
  • • 1 tablespoon instant coffee crystals
  • • 2 tablespoons unsweetened applesauce
  • • pinch of sea salt
  • • 3 tablespoons organic butter or ghee, melted
  • • 1 teaspoon vanilla
  • • 1/2 teaspoon baking soda
  • • 1/2 teaspoon cinnamon
  • • 1/4 cup raw honey or 3/4 cup finely diced dates
  • • 1 large egg

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Mix all ingredients until blended.
  4. Place 1 tablespoon of batter on the baking sheet about 2 inches apart.  Using another piece of parchment paper (or wax paper), place over the dough mound.  Using the bottom of a glass or other flat object, press down to flatten the cookies.  Do this for each cookie so that they are about a 1/8-inch thick.
  5. Cook for 12 minutes.
  6. Let cool for 5 minutes.  Transfer to a cooling rack.
  7. Either eat immediately or transfer to the freezer if you like a crispier texture! These are great dunker cookies for your morning coffee, tea, or almond milk!  :-)
  8. Enjoy!

Ingredients

  • 1/4 cup coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup slivered almonds
  • 1 tablespoon instant coffee crystals
  • 2 tablespoons unsweetened applesauce
  • pinch of sea salt
  • 3 tablespoons organic butter or ghee, melted
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 cup raw honey or 3/4 cup finely diced dates
  • 1 large egg

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Mix all ingredients until blended.
  4. Place 1 tablespoon of batter on the baking sheet about 2 inches apart.  Using another piece of parchment paper (or wax paper), place over the dough mound.  Using the bottom of a glass or other flat object, press down to flatten the cookies.  Do this for each cookie so that they are about a 1/8-inch thick.
  5. Cook for 12 minutes.
  6. Let cool for 5 minutes.  Transfer to a cooling rack.
  7. Either eat immediately or transfer to the freezer if you like a crispier texture! These are great dunker cookies for your morning coffee, tea, or almond milk!  :-)
  8. Enjoy!
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