Here is a brand-new version of my popular Caveman Cookies recipe . . . and I have to say, it’s pretty awesome.
Note: Did you know that Brazil nuts are actually seeds? Or at least, that’s what Google says. I find that the addition of ground Brazil nuts (seeds?) in these cookies gives it a delicate, smooth texture. That being said, you can really use whatever nuts you like. Feel free to substitute with almond, walnut, pecan, or sun flower seeds.
1½ cups Brazil nuts
3 tablespoons coconut flour
½ cup blanched almond flour
2 tablespoons arrowroot starch
1 teaspoon baking soda
¼ teaspoon sea salt
1 egg
¼ cup raw honey
3 tablespoons coconut oil
½ cup mini dairy-free soy-free chocolate chips
Preheat the oven to 350 ̊F. Line a baking sheet with parchment paper.
Pulse the Brazil nuts in a food processor until a fine powder forms. Add the coconut flour, almond flour, arrowroot starch, baking soda, and sea salt. Pulse to combine. Add the egg, honey, and coconut oil. Pulse to form sticky dough. Mix the chocolate chips in with a spoon.
Shape into 12 large cookies, or 20 small cookies. Place the cookies on the prepared baking sheet. Bake for 12 minutes, or until evenly brown. Serve with chilled coconut milk. Enjoy!
Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —