If you’re hankering for a quick and healthy treat, put these paleo almond tea cookies in the oven right now. They are seriously delicious, quick, and they make a great energy-boosting snack (thanks to the coconut oil and maple syrup!).
They are grain free, egg free, dairy free and refined sugar free. They won’t disappoint. I love them in the afternoons with a cup of coconut milk chai or after lunch for a sweet (but not too sweet) treat. They take about 5 minutes to mix up and 10 minutes to bake.
Paleo Almond Tea Cookies
(grain free, gluten free, egg free, refined sugar free)
- 2 cups blanched almond flour
- ¼ cup maple syrup
- 1/2 tsp Himalayan salt
- 1 tsp vanilla
- 1 tbsp coconut oil
- 1 tsp cinnamon
- 1/2 tsp cardamon
Optional: dark chocolate or carob chips (just mix in the batter)
Directions: Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Combine all ingredients. Roll into 2-inch balls and press down with fork tines. Bake for 10-12 minutes. Let cool on baking sheet so they firm up. They’ll fall apart when warm. Enjoy!
These should yield around 12, but I always eat so much of the batter that I’m not sure exactly how many they make.
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.
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