Hey there, Ive never had a Paleo cookie I really liked, so I thought Id tackle making oneNow this isnt 100% Paleo, it has cane sugar in it, each cookie has about 7 grams of sugar, which is about the same as 1 ounce of dark chocolate. The point is its a treat, its pretty healthy but it isnt free from calories or carbs. Now I will dismount this high horse Im on and get to the Nitty Gritty.
There are 5 main Ingredients: Nuts, Dried Fruit, Chocolate Nut Butter, egg and good sea salt. I wish there werent almost as many appliances, but we need 3: food processor, mixer and an oven.
First thing we are gonna do is go shopping:
We need 1/2 cup of each nut, Raw and Unsalted:
Hazelnuts, Blanched with no skin preferably but skin will work if thats what you have
Unsweetened Dried Cherries
Chocolate Hazelnut Nut Butter, Ive been using, if you are looking at the price and trying to decide if you are going to make the plunge but cant, Chocolate Almond Butter will workyou need 1 egg, you better check the frig
Coarse Sea Salt, I use Grey Frontier Brand
Once you get back home, preheat that oven to 350 and break out the food processor.
Add 1/2 cup each pistachios, almonds and hazelnuts and 1/8 teaspoon sea salt. Let the processor do the chopping, use a knife on a cutting board (add salt after your done and mix it in) or if you have some sort of magic nut chopper put it to use.
Move the nuts to a mixing bowl add 1/2 cup of the dried cherries, 1 cup of the nut butter and 1 egg. Mix together; this takes a little less time than getting your mixer set up, about 45 seconds.
Prepare a cookie sheet with a liner, parchment or a fancy silicone one (use it if you got it). The recipe makes 10 to 12 -2 Tablespoon cookies, I know, I know depends on how precise of a measure you did in the steps above. With a tablespoon make dough balls, 2 tablespoons each and roll them just like Peanut Butter cookies of your childhood.
I bake 6 at a time, pressing them down with a fork (works best to wet the fork with water after each cookie so the dough doesnt stick)
Bake for 5 minutes, turn the cookie sheet and bake for 6 more minutes. Let the cookies sit on the sheet for 5 minutes and transfer to a cooling rack. Store in an air tight container in the refrigerator.