Paleo Gevulde Koek
Indulge your sweet tooth guilt-free with this irresistible *Paleo Gevulde Koek* recipe—an almond-filled Dutch treat reimagined for a Paleo lifestyle. Crafted with nutrient-rich almond and coconut flour, these delectable cookies are naturally sweetened with coconut sugar and boast a warm hint of cinnamon and zesty lemon. A creamy almond paste filling takes center stage, while blanched almonds lend a classic finishing touch. Perfectly golden with a crisp outside and soft, nutty interior, these layered cookies are easy to make and ideal for special occasions or everyday snacking. Gluten-free, grain-free, and dairy-free, they offer all the nostalgia without compromising on health or flavor. Bake up a batch for a wholesome treat that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2.5 cups almond flour
- 0.25 cup coconut flour
- 0.5 cup coconut sugar
- 1 teaspoon baking powder
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- 0.5 cup coconut oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 teaspoon lemon zest
- 1 cup almond paste
- 1 tablespoon water
- 12 pieces blanched almond halves
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, coconut flour, coconut sugar, baking powder, cinnamon, and salt.
In a separate bowl, melt the coconut oil and mix in the vanilla extract, egg, and lemon zest.
Stir the wet ingredients into the dry ingredients until a dough forms.
In a medium bowl, combine almond paste and water to soften it.
Divide the dough into 24 equal portions. Roll each portion into a ball, then flatten them into discs.
Place 12 discs on the prepared baking sheet. Spoon about 1 tablespoon of almond paste onto each disc, keeping it in the center.
Cover each with another dough disc and press the edges gently to seal.
Lightly beat the egg yolk, then brush it over the tops of the cookies for a golden finish.
Press a blanched almond half in the center of each cookie for decoration.
Bake in the preheated oven for 20 to 25 minutes, or until golden brown.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
11210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 942.5 g | 1208% | |
| Saturated Fat | 159.1 g | 796% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 526.5 g | 191% | |
| Dietary Fiber | 187.5 g | 670% | |
| Total Sugars | 215.1 g | ||
| Protein | 363.7 g | 727% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 4280 mg | 329% | |
| Iron | 64.9 mg | 361% | |
| Potassium | 10220 mg | 217% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
