My friend Shreena and I have tried and tested lots of recipes for making our own caveman style cookies and this one is definitely our favourite. It’s satisfying and crunchy and delicious. It’s also pretty flexible in terms of ingredients – you could use any combination of nuts and sweeteners. Lots of paleo recipes are American or Australian so I bought myself a set of measuring cups a while ago. I’ve adapted (and tweaked) this recipe from the Australian version here.
- Chop 3/4 cup of brazil nuts (or macadamias, hazelnuts, almonds, cashews, etc etc) into even chunks and place them on a baking sheet and put them in the oven at 150C until just starting to turn golden.
- Pour them into a large mixing bowl and add 1 cup dessicated coconut, 1 cup ground almonds, 2 tsps ground ginger (or cinnamon etc etc) – mix.
- In a small pan melt gently 1/4 cup honey (or molasses – mmm, lots of minerals) with 1/4 cup coconut oil.
- In a small glass, add 1/2 tsp baking powder (gluten free of course – I use this one) to 1 tbsp cold water – mix and pour into the pan – it will fizz and thicken the mixture.
- Pour the pan contents into the dry ingredients and mix well.
- Add up to 1/4 cup coconut flour until the mixture sticks together.
- Put a dessertspoonful into your hands and squeeze and roll it into a ball, place it on the baking sheet and flatten it into a cookie.
- Bake for around 25 minutes at 130C or until risen and golden.
- Leave to cool and then eat with lots of cups of tea!