I love a good biscuit with a cup of tea and am always searching for gluten and dairy free recipes for biscuits / cookies that actually work! I’ve tried so many and so often they end up too soft or too crumbly or too much effort to make! But I think with these little beauties I’ve found the perfect biscuit! It’s so easy to make and so quick – you can whip up a batch in 20 minutes!
To make about 24 small biscuit balls you will need:
260g Ground almonds
60g Cacao nibs
5 tablespoons Coconut oil (melted)
1/2 tsp Baking powder
1/2 tsp Himalayan rock salt
2 tsp Vanilla extract
4 tbsp Maple syrup (or other liquid sweetener such as agave or honey)
Preheat the oven to 170 C.
Put the dry ingredients in to a mixing bowl and combine thoroughly. Add the coconut oil, maple syrup and vanilla extract and mix together. You should find the mixture will stick together when you squeeze it between your fingers.
Take tablespoon sized portions of the mixture and form in to a ball. Pop on a greased baking tray and flatten a little. Place in the oven for 10 – 15 minutes (start checking at 10 minutes). Remove when they are starting to brown. They will feel very soft when you take them from the oven but just leave them to cool on the tray and they will harden.
Enjoy with a nice cuppa! 🙂
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