Paleo Kurabye Biscuits
Indulge in the irresistible charm of Paleo Kurabye Biscuits – a modern twist on the classic buttery treat with a health-conscious spin! These tender, melt-in-your-mouth biscuits are made with nutrient-rich almond flour, unrefined coconut sugar, and Paleo-friendly dark chocolate chips, offering a grain-free and refined-sugar-free alternative that's perfect for clean eating enthusiasts. The delicate flavors of vanilla and almond extracts elevate these cookies to a new level of sophistication, while solid coconut oil ensures a soft, rich texture. Ready in just 30 minutes and perfectly portioned at 20 servings, these biscuits are a dream for anyone following a Paleo or gluten-free diet. They’re ideal as a guilt-free snack, a thoughtful homemade gift, or an elegant addition to your cookie platter.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut sugar
- 0.75 cup Coconut oil, solid
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Sea salt
- 0.5 teaspoon Almond extract
- 0.25 cup Dark chocolate chips (Paleo-friendly)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and sea salt. Whisk until well mixed.
In a separate bowl, beat the solid coconut oil until creamy. Add in the egg, vanilla extract, and almond extract. Mix until smooth.
Slowly incorporate the wet ingredients into the dry mix, stirring continuously. Mix until a dough forms.
Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the dough.
Using your hands or a cookie scoop, form small balls of dough (about 1 tablespoon each) and place them onto the prepared baking sheet, spacing them about 2 inches apart.
Press each ball gently with your fingers or a fork to flatten them slightly into a biscuit shape.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Remove from the oven and allow the biscuits to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serve once cooled or store in an airtight container for up to a week.
Nutrition Facts
Calories |
3517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.8 g | 388% | |
| Saturated Fat | 168.3 g | 842% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 149.9 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 478 mg | 37% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 400 mg | 9% | |
*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.
