Paleo Kurabye Biscuits
Indulge in a healthier twist on a classic favorite with these delightful Paleo Kurabye Biscuits! Crafted with nutrient-rich almond flour, coconut sugar, and Paleo-friendly dark chocolate chips, these cookies are a guilt-free treat perfect for satisfying your sweet tooth. The combination of creamy coconut oil, a hint of almond and vanilla extracts, and a touch of sea salt creates a rich, buttery flavor that’s surprisingly dairy-free and gluten-free. With just 15 minutes of prep and bake time, these naturally sweetened biscuits are quick to whip up, making them an ideal option for clean-eating snackers or those following a Paleo lifestyle. Enjoy them fresh from the oven or store for a week of wholesome treats—either way, these biscuits are sure to impress!
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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)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, and sea salt. Whisk until well mixed.
Step 3
In a separate bowl, beat the solid coconut oil until creamy. Add in the egg, vanilla extract, and almond extract. Mix until smooth.
Step 4
Slowly incorporate the wet ingredients into the dry mix, stirring continuously. Mix until a dough forms.
Step 5
Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 6
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.
Step 7
Press each ball gently with your fingers or a fork to flatten them slightly into a biscuit shape.
Step 8
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Step 9
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.
Step 10
Serve once cooled or store in an airtight container for up to a week.
Nutrition Facts
| Serving size | (615.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3517.0 |
| Total Fat 302.8g | 0% |
| Saturated Fat 168.3g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1320.6mg | 0% |
| Total Carbohydrate 192.7g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 149.9g | |
| Protein 51.8g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 477.8mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 399.6mg | 0% |
Source of Calories