You are here:
  1. Home
  2. Baking - sweet
  3. Paleo Supercharged Cookies


1 Paleo Supercharged Cookies

2 Baking - sweet recipes
3
  • thumbnail image 1
  • thumbnail image 2
  • thumbnail image 3
  • thumbnail image 4
  • thumbnail image 5
Print to PDF
[X]

Print recipe

Paleo Supercharged Cookies

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

12 portion(s)

Paleo Supercharged Cookies

Cookies

  • 125 g almonds
  • 60 g Butter, or coconut oil for paleo/dairy free
  • 90 g preferred liquid sweetener, I use rice malt syrup but honey is also delicious
  • 1 teaspoons vanilla extract
  • 1/4 teaspoons bicarbonate of soda
  • 30 g coconut flakes
  • 170 g mixed nuts or seeds, e.g. pumpkin seeds, sunflower seeds, walnuts
  • 30 g sultanas, or other dried fruit, chopped
  • 1/2 teaspoons cinnamon
  • pinch salt, if you use salted butter it's probably not needed
Add to shopping list
5

Recipe's preparation

  1. 1. Preheat the oven to 175°C and line a cookie tray with baking paper.
    2. Add almonds to the bowl and grind into flour, speed 9/10 seconds. Set flour aside.
    3. Add the butter (or oil) to the bowl and melt, 60°C/1-2minutes/speed 2.5, until melted. If you're using oil and it's already liquid, skip this step.
    4. Add sweetener and vanilla. Mix for 10 seconds/speed 3.
    5. Return the almond flour and add all remaining ingredients. Gentley mix, Counter-clockwise operation/speed 4/10 seconds.
    6. With damp hands, scoop out about 1-2 tablespoons worth of dough and roll into a ball. Press lightly onto the tray until it's about a cm thick. Repeat with all the dough. See notes below for alternative.
    7. Bake for 12-15 minutes until desired crispiness. The longer it's baked for, the more nuttier flavour and a crunchier cookier. Less time = softer cookie. When they come out of the oven they will be quite soft so leave them to cool on the tray.
    8. Best stored in the fridge.
10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

* Use less sweetener if preferred, especially if using honey as it's naturally sweeter. I have made these before with only 60g sweetener. They tasted nuttier and were less chewy, but still delicious.
* To make nut-free, substitute almonds for sunflower seeds. Tiger nut flour can also be used.
* Original recipe has been adapted from Lee Holmes, Supercharged Food for Kids. She prepares them as bars by lining a 20cm square baking dish with baking paper. Cut into bars in the tin, while still hot, then leave to cool in the tin. This method is faster to prepare, but I like cookies tmrc_emoticons.-)
* Original recipe also calls for cranberries but I've swapped them for sultanas as I have never found unsweetened cranberries. I have also used chopped apricots too - yum!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Made these today and they are really tasty! Next...

    Submitted by HHolmie on 28. January 2023 - 13:09.

    Made these today and they are really tasty! Next time I will chop my dried fruit in the bowl at the beginning and set it aside also. I used honey and only 60g, but now I'm going to drizzle some dark chocolate on top to make them a bit more appealing to my kids 😆

    Login or register to post comments