Happy Tuesday! I had a long weekend of having fun with my husband since I had been away for nearly 3 weeks. We also had the Presidents Day holiday and went on a hike.
This awesome easy cookie recipe is one of the 150 plus in my new book Mediterranean Paleo Cooking. I took this picture while I testing the recipes last summer. The one I made in the photo is the lower carb version. It has more almond flour to soak up the egg mixture in place of the sugar and I use stevia as a sweetener.
Easy Cookie Recipe: Paleo Almond Squares with Chocolate Sauce
prep time: 5 minutes | cook time: 10 minutes | yield: 18 cookies
Authors Note from Chef Nabil: In Algeria, cookie-making is an art that is taken very seriously and passed down from mothers to daughters. Before going Paleo, I would return from a visit home with a huge box of ornate cookies. These gluten-free almond squares are a blend of the Middle Eastern style cookies I grew up with and the Paleo ingredients Caitlin introduced me to.
3 cups blanched almond flour (I use this one)
2 teaspoon finely grated lemon zest
1 cup coconut sugar
3 large eggs, beaten
1 tablespoon orange blossom water
1 recipe Chocolate Dip
Directions:
Preheat the oven to 275°F. Line a baking sheet with parchment paper.
Mix the almond flour, lemon zest, and coconut sugar in a large bowl. Gradually mix the eggs and orange blossom water into the almond flour mixture until well combined.
Use your hands to shape the dough into 2-inch squares that are about 1/4 inch thick and place them on the prepared baking sheet. Bake the cookies for 10 minutes, until golden brown. Let them cool for 15 minutes on a cooling rack.
Drizzle the squares with the chocolate dip and serve.
chef’s tip (you will find these throughout the book)
While coconut sugar is not a traditional ingredient in North Africa, in this recipe it gives the cookies a unique, almost liqueur-like flavor.
Lower Carb Version:Use 2 teaspoons stevia extract powder in place of the coconut sugar. Increase the almond flour by 3/4 cups.
SCD/GAPS Version :Use 1/2 cup honey in place of the coconut sugar. Use the scraped seeds of 1 vanilla bean in place of the vanilla extract. Omit the chocolate dip.
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