It’s election day in Australia! At some point I have to tear myself away from baking and vote, but for the moment I’m busying myself making peanut butter cupcakes for a friend’s housewarming! That recipe will be posted tomorrow – get excited!
These glorious little coconutty bites are moist and crumbly in perfect proportions. With only six ingredients, they’re the perfect morsel to throw together when you have people drop in unexpectedly, or when you want to make something fun and nutritious for the kids.
Yes, you heard right – these biccies are actually good for you! They call on less refined sugar, only a small amount of flour and disguise all the wonderful nutrients of the coconut flour and almond meal with their delicate flavour.
- 125g butter
- ¼ cup brown sugar
- ¾ cup almond meal
- 1/2 cup plain flour
- ½ cup coconut flour
- 70g dark chocolate
Beat the butter together until smooth and pale. Add in the brown sugar, followed by the almond meal and mix to combine. Add in the coconut flour last, ensuring that it is spread evenly throughout the mixture. Chop up your chocolate into small chunks and sprinkle them over the mixture. The dough will be thick and a little difficult to work with, so press the choc chunks into the mixture with your fingers and fold the dough in on itself as you’re going.
Take a tablespoon of the mixture at a time and roll into balls with your hands. If you want mini disc shaped ones, flatten each ball down in between your palms and place them on the lined baking tin.
The great thing about these biscuits is that they’ll keep whatever shape that you roll/flatten them into, they just smooth themselves out slightly in the oven. This means that you can place them close to one another and not worry about them spreading as they cook.
Pop them in the oven for 10-12 minutes and serve warm, while the chocolate is still deliciously melted.