Description
These little almond cookies are the kind you make “just because,” and suddenly they’re gone. They’re lightly spiced, gently sweet, and finished with a thin drizzle of dark chocolate that makes them feel a bit fancy without the fuss.
Ingredients
Units
Scale
- 1 cup almond flour
- 3/4 cup desiccated coconut
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 2 Tbsp xylitol
- 1/2 cup coconut oil, melted but not hot
- 1 egg, room temperature
- 1 tsp vanilla essence
- 1/2 cup cashew nuts, roughly chopped or 1/2 cup macadamia nuts, roughly chopped
- About 1 1/2 Tbsp 85 percent dark chocolate, melted for drizzling
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line a baking tray with greaseproof paper so nothing sticks.
- In a mixing bowl, add 1 cup almond flour, 3/4 cup desiccated coconut, 1 tsp baking powder, 1 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp allspice, and 2 Tbsp xylitol.
- Stir it well so the spices and xylitol are evenly mixed through.
- In the same bowl, add 1/2 cup melted coconut oil.
- Make sure it’s melted but not hot, or it’ll cook the egg.
- Add the 1 egg and 1 tsp vanilla essence, then mix everything until you have a soft dough.
- Fold in 1/2 cup roughly chopped cashew nuts or 1/2 cup macadamia nuts.
- The mixture should be slightly moist but firm enough to roll. If it feels too dry, let it rest for a minute so the coconut can absorb the moisture.
- Scoop about 1 tsp of the mixture, roll it into a small ball, and place it on the lined tray.
- Gently press each one down with a fork to flatten slightly. They don’t spread much, so you can space them fairly close, but not touching.
- Bake at 350⁰F (180⁰C) for about 15 minutes, or until the edges are lightly golden.
- They may feel a bit soft in the middle when you take them out; that’s normal. They firm up as they cool.
- Leave the cookies on the tray for 5 minutes, then transfer to a cooling rack and let them cool completely.
- Melt about 1 1/2 Tbsp 85 percent dark chocolate and lightly drizzle over the cooled biscuits. Let the chocolate set before storing.
- Store in an airtight container for up to 5 days. You can also store it in the fridge.
Notes
Created, prepared, tried, and tested Neerasha
