Paleo Gevulde Koek

Indulge in the rich, buttery flavors of this *Paleo Gevulde Koek*, a healthier twist on the classic Dutch filled cookie. Crafted with a base of almond flour and coconut flour, this recipe stays true to paleo principles while delivering a deliciously tender and crumbly texture. The heart of each cookie hides a subtly sweet almond paste filling, perfectly complemented by a hint of cinnamon, lemon zest, and vanilla for a flavor profile that's both warm and zesty. Brushed with egg yolk for a golden finish and topped with a decorative almond half, these cookies are as stunning as they are satisfying. Easy to prepare in just 20 minutes and ready to serve in under an hour, this recipe is a must-try for anyone craving a decadent yet wholesome treat. Perfect for coffee breaks, afternoon tea, or an elegant dessert spread, these Paleo Gevulde Koeken are guaranteed to impress!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the almond flour, coconut flour, coconut sugar, baking powder, cinnamon, and salt.

Step 3

In a separate bowl, melt the coconut oil and mix in the vanilla extract, egg, and lemon zest.

Step 4

Stir the wet ingredients into the dry ingredients until a dough forms.

Step 5

In a medium bowl, combine almond paste and water to soften it.

Step 6

Divide the dough into 24 equal portions. Roll each portion into a ball, then flatten them into discs.

Step 7

Place 12 discs on the prepared baking sheet. Spoon about 1 tablespoon of almond paste onto each disc, keeping it in the center.

Step 8

Cover each with another dough disc and press the edges gently to seal.

Step 9

Lightly beat the egg yolk, then brush it over the tops of the cookies for a golden finish.

Step 10

Press a blanched almond half in the center of each cookie for decoration.

Step 11

Bake in the preheated oven for 20 to 25 minutes, or until golden brown.

Step 12

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Serving size	(2174.7g)

Amount per serving	% Daily Value*
Calories	11209.6

Total Fat 942.5g	0%
Saturated Fat 159.1g	0%
Polyunsaturated Fat 3.9g
Cholesterol 404.0mg	0%
Sodium 1200.0mg	0%
Total Carbohydrate 526.5g	0%
Dietary Fiber 187.5g	0%
Total Sugars 215.1g
Protein 363.7g	0%

Vitamin D 72.0IU	0%
Calcium 4279.8mg	0%
Iron 64.9mg	0%
Potassium 10219.8mg	0%

*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.

Source of Calories

Fat: 70.4%

Protein: 12.1%

Carbs: 17.5%