My youngest daughter described these cookies as ‘the yummiest cookies you have ever made”! They are SO delicious, you will find it hard to hold back on these yummy cookies. The base recipe is paleo, grain free, and refined sugar-free. But these can easily be made to be GAPS friendly and I have included notes to do so below.
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| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
Cookies
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Ingredients
- 4 cups almond meal I use Honest to Goodness
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground black pepper
- 1/2 cup butter or ghee softened
- 1 cup coconut sugar or honey to make these GAPS friendly
- 1/4 cup maple syrup (leave out for GAPS)
- 1 medium Egg pastured if possible
- 1 tsp pure vanilla extract
- 1/2 cup arrowroot flour for dusting - leave out for GAPS
Ingredients
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Instructions
- 1. Preheat oven to 180 degrees (350 F) and line a baking tray with baking paper.
- 2. In thermomix or food processor combine, butter, eggs, sugar (or honey), maple syrup and vanilla. Mix until well combined. (Thermomix speed 4 for 1 minute)
- 3. Add remaining ingredients to thermomix bowl or food processor. Mix until well combined (approximately 2 minutes).
- 4. Use a spoon to scoop out enough mixture to make a small ball. Roll with hands. Place onto baking tray.
- 5. Cook for 13-15 minutes or until smal cracks appear in the top of the cookies and they are browning on top.
- 6. Let the cookies cool completely (if you can wait!!), and dust with arrowroot flour before serving.
- 7. Enjoy as they are SO delicious.
Recipe Notes
This recipe is adapted from a recipe I found here: https://www.littlebitsof.com/grain-free-pfeffernusse/#wprm-recipe-container-18939
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