Howdy folks! It’s been a bit longer than I would have liked but sometimes you just have to live your life and blog about it later. The last few weeks have been full on with heaps to do and being school holidays there has been friends and family coming and going and birthday parties and the such, so it’s been crazy. That said I haven’t had much spare time in the kitchen to create bloggable delights but I have a few things planned over the next coming weeks.
In the mean time I whipped up these cookies; they are super easy, versatile and taste great. I normally use choc-chips or slithered almonds but you could use anything you like, sultanas, pecans, some times I even throw in a bit of cinnamon or ground ginger just to mix it up a bit. So go out and experiment .
These are again paleo because thats what I do now. When I started the blog it was all about the baking and cake decorating which it still is, but because I don’t really eat that stuff now it turned more into a paleo baking blog with the occasional cake in it. Which is good for those looking for baking treats while trying to be Paleo, gluten free or quitting sugar and all that healthy stuff. Those of you that follow me because of my normal cake stuff stick with me there is more coming but life is a little more paleo now.
Enough with the rant, get on with it!
Ok these are super easy; start by putting all the dry ingredients: almond flour, arrowroot, salt and baking powder except the choc-chips into a bowl. Using a whisk mix them till they are all combined. This is where you would add the cinnamon or spices; 1/2 – 1 teaspoon.
Next add in the wet ingredients: maple syrup ( start with 2 Tbs), coconut oil (as a liquid) and vanilla extract.
Mix to form a dough, if you find the dough a little dry you can add another tablespoon of maple syrup. Then add in your flavour: choc chip, slithered almonds, etc.
On a baking sheet or lined cookie tray take about a dessert spoon of dough and form up your biscuits – mine are about 50mm / 2″ diameter. They will spread a little but not heaps. I normally get about 18 – 24 biscuits out of the recipe but depends on how big you want your cookies.
Once you’ve rolled all your cookies whack ’em in the oven at 180C / 350F for 10 – 12 mins.
Once they’re cooked take them out and put them on a cooling rack. I suggest at this point you stand guard or place a sentry in position or this will happen!
And that’s it! Easy As! Place them in an air tight container and devour them when the need arises.
You will notice below I now have the recipe in a print format thanks to a bit of research. I have gone through and done this to all the other posts and recipes so it’s easier for you to have a crack at them, so feel free to revisit them and get cooking.
Thanks for Readin’
2 cups Almond Flour
1/4 cup Arrowroot Flour
1/4 Teaspoon Salt
1/4 teaspoon Baking Soda / Bi-Carb Soda
1/2 – 1 teaspoon Spices (optional)
2 – 3 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1/2 cup coconut oil (melted)
1/4 cup choc-chips (slithered almonds, sultanas, ect. )
- Place the almond flour, arrowroot flour, salt, spices (optional) and baking soda in a bowl and mix with a whisk until well combined.
- Add the maple syrup, coconut oil and vanilla to the bowl.
- Combine to form a dough then add the choc-chips / flavour.
- Taking about a dessert spoon of dough roll and flattern to about 50mm / 2″ diameter and place on a cookie tray allowing a little room for them to spread.
- Bake for 10 – 12 minutes at 180C / 350F.
- Allow to cool on a cooling rack (under guard!).
- Store in an airtight container.