Who doesn't love a cookie?

These cacao and almond cookies are vegan, and paleo-friendly. Plus, sweetened with erythritol they're also low carb and keto.

Using almond flour rather than wheat flour or normal gluten-free flour blends, you need to keep an eye on the baking time, as it can be quite sudden.

Makes 6 large cookies

Ingredients

• 170g of almond flour
• 110ml /85g of melted coconut oil
• 3 tablespoons of erythritol
• 1/4 of a teaspoon of Elements for Life Himalayan pink salt
• 1/2 a teaspoon of bicarbonate of soda
• 1 teaspoon of organic vanilla extract
• 1 teaspoon of apple cider vinegar
• A small handful of Elements for Life raw cacao nibs

Method

1. Preheat the oven to 170c/gas mark 3 and line a large baking sheet with a silicone mat or greaseproof paper
2. In a large bowl, combine the almond flour, melted coconut oil, erythritol, sea salt, bicarb, vinegar and vanilla extract. Fold in the raw cacao nibs gently at the last stage. The dough should be moist enough to form the cookie in your hand so if it is on the dry side, add a little more melted coconut oil
   
   
   
   
3. Drop the dough by heaping tablespoons onto the baking sheet, then use your hands to gently flatten and shape them. (They won't spread a lot with baking.) Get your fingers wet with water to help prevent sticking while you work with the dough
4. Bake in the middle shelf of your oven until the cookies are firm to the touch around the edges, about 10-20 minutes or until golden brown round the edges especially (depending on your oven, err on the shorter time and keep an eye on them, as almond flour can brown quite quickly)
5. Remove the cookies from the oven and let them cool on the pan for at least 10 minutes before attempting to remove them. They will be soft when you take them and out firm up as they cool

These cookies can be stored at room temperature for up to 3 days, but they will have the best shelf life and texture when stored in an airtight container in the fridge or freezer.

Enjoy xx

About The Author

Niki Behjousiar is a recipe creator and founder of nikibakes. Niki has been blogging for over 10 years and has a passion for gluten-free and dairy-free recipes. She’s a Persian chef who loves all things spice and particularly enjoys Asian and South American cuisine. She’s always on the lookout for fresh and delicious flavour combinations and uses our spices daily in her cooking and on her blog.

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