Paleo cacao nib cookies
Gone grain-free and missing cookies? Try these low-sugar cacao nib cookies!
Ingredients
- 1 tbsp flax seeds (ground) PLUS 2 tbsp filtered water OR 1 egg
- 1/2 cup paleo flour (Bob's Red Mill) (50 g)
- 1/2 cup almond flour (70 g)
- 1/2 cup green banana flour NuNaturals (84 g)
- 1 tsp baking soda (sodium-free)
- 1 tsp psyllium husk powder
- 1/2 cup butter (unsalted) grass-fed (120 g)
- 1/2 cup coconut sugar (organic) (96 g)
- 1/4 cup maple syrup Grade B dark
- 1 tbsp vanilla extract
- 4 ounces cacao nibs (1/2 cup)
Instructions
- Preheat oven to 350F/160C/gas mark 4. Line baking sheets with parchment paper or silicone sheets. Place the rack in the middle of the oven.
- Put the ground flax seeds in a deep mixing bowl (or stand mixer bowl) with the water and let stand five minutes.
- Whisk together flours, baking soda substitute, and psyllium husk powder in a medium bowl until one uniform color.
- Cream the margarine, coconut sugar, honey, and vanilla together with the flax gel.
- Add the flour mixture; mix well. Stir in cacao nibs.
- Drop by level scoops (about 2 tablespoonfuls each for these larger cookies) on prepared baking sheets, then use the oily side of the butter wrapper and the bottom of a glass to flatten each cookie (they do not really spread). Bake in preheated oven 10 minutes.
- Cool on wire racks. Store in a plastic or glass lidded container. These freeze well.