I could eat a whole batch of these in one go (and have). They’re buttery, sweet and melt in your mouth.
Chopped almonds add texture, while maple and coconut create a delicious and subtle shortbread flavour and consistency you won’t be able to get enough of.
If you’re looking for a quick and easy snack to impress friends or colleagues, or something sweet for after dinner, this is it.
The hardest part is chopping the almonds – if you can call that hard!
1 heaped tbs coconut flour
2 tbs solid coconut oil (or 3 if melted)
150g almond butter
1/4 cup maple syrup
50g almonds, chopped
*Makes 15 biscuits.
Preheat oven to 180° fan forced and line a baking tray with parchment.
In a food processor, pulse oats into a flour – it doesn’t need to be perfect, just break them up a bit. Add the rest of the ingredients except the almonds, and process until it forms a very thick paste. Mix in chopped almonds.
Roll one tablespoon of the mixture at a time into balls and press down into a cookie with the back of a fork.
Bake for 15-20 minutes or until golden.