These little bikkies were fantastic with coffee and the kids also enjoyed their chewy texture and chocolate topping. I used 85% Lindt chocolate melted and drizzled over the top, but you could easily leave them plain.
The recipe is from Wholefoods Simply and it’s very simple.
1/2 cup coconut flour (I didn’t bother sifting it)
1/2 cup almond meal
3 tablespoons of almond butter (I made this in the thermomix – grab a couple of handfuls of almonds and whizz them until they turn into butter. seriously, that’s it)
Preheat oven to 175/350F and line a tray with baking paper
Place flour into a bowl and add eggs and mix to combine (TMX, speed 5 for 5 seconds should do it)
Add almond butter and honey and mix again (TMX speed 5 for 5 seconds)
roll it into a ball using your hands and put into the freezer for 5 minutes
roll it flat between baking paper and cut into shapes.
Cook for 8-10 minutes until golden.
Once cool, drizzle with melted chocolate. I put half a block of 85% lindt in a ziplock bag and melted it in the varoma while cooking risotto for the Arancini balls. I cut open one of the corners and used the ziplock back to drizzle the chocolate over the biscuits.
You can find the original recipe at https://wholefoodsimply.com/cookies/ Go check out her work, it’s really delicious!