I haven’t had much time to bake recently because of college work and everything. I owe you something good and I’m rewarding myself for my hard work, and if I do say so myself these are very very good. The best thing about most baking recipes within paleo cooking is that they are very simple. All I did for this was mix all the ingredients together in a food processor, put them on a baking tray and chuck them in the oven.
This recipe is from a book called Paleo Cooking from Elana’s Pantry, which features gluten-free, grain-free and dairy-free recipies. This one is near the end in the cookies and bars section. To make them you will need a food processor as apparently it doesnt work without one. Also bare in mind that the cup measurements used in this recipe are American, and apparently this is different to the English cup so you will either need to google the values or, like us, buy something with American cup measurements on it, we got ours from Debenhams.
First you need to pre-heat your oven to around 180 degrees and line two baking trays with grease proof paper. Then you need to thoroughly combine 2 cups of almond flour, half a tsp of bicarbonate of soda and some salt, with a quarter of a cup of butter, a quarter of honey and a tbsp of honey. Remove the blade from the prosessor and hand mix in about 100g of dark chocolate chips. Once you have done this, shape the dough into round shapes and flatten, making sure you include all of the chocolate chips. Put them in the oven and cook for five to ten minutes, until golden brown. Don’t take your eyes off them a the time goes pretty quick and they easily turn dark.
I know this seems like an uncharacteristically short period of time to cook something, but I suppose you don’t really have to really bake them if the mixture doesn’t contain any eggs. I know it seems weird, and when you remove the cookies from the oven they are very soft, but you are going to have to trust me here, once you leave them to cool for about 20 minutes they harden up and are absolutely delicious.