It all started with the British Bake Off really. My second oldest daughter thought to set herself the task of adapting some of the delicious recipes from the show and making them gluten-free and paleo. As you can imagine this quest has taken a lot of her time and we affectionately call her the “Midnight Baker”! Imagine our delight when we wake up to all kinds of delicious confections! Here is one of our absolute favorites, the fantastic Paleo Florentine Cookie Recipe!
This recipe is quite easy to make and it is so incredibly delicious that my mouth waters just writing about them.
Paleo Florentine Cookie Recipe
Ingredients
1¼ cup chopped almonds
¼ cup unsweetened coconut
½ tsp. sea salt
½ cup maple sugar
¼ cup packed coconut sugar
¼ cup almond or coconut milk
4 TBS unsalted grass-fed butter
1/2 cup melted dark chocolate
*optional – substitute finely chopped dried fruit of your choice for 1/4 cup of the chopped almonds. (We like organic dried cranberries!)
DIRECTIONS
- Preheat the oven to 350 degrees.
- Line a cookie sheet/ jelly roll pan with parchment paper.
- Put all the dry ingredients into a mixing bowl.
- Place the sugars, almond milk, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.
- Increase the heat to high and bring it to a boil. Let it boil for one minute.
- Remove from heat and pour the hot sugar mixture over the dry ingredients mixture in a separate bowl. Mix well.
- Use a cookie scoop to drop the batter onto the prepared cookie sheets, leave space between the cookies as they will spread during baking.
- Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool. These should be crisp.
- Melt the dark chocolate in a microwave for 30-second increments, stirring in between. Once melted drizzle over the cookies.
ENJOY!
Blessings,
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This recipe looks good!
You are going to love it, Sandra!