Crunchy Paleo Biscuits (cookies)

These biscuits (or cookies as those of you in the USA would refer to them) can be made paleo by using nut butter in place of the peanut butter. They can be made low FODMAP by using brown sugar or granulated sugar in place of the coconut sugar.

For a low carb / ketogenic version you will want to use erythritol or stevia to sweeten and use a nut flour in place of the buckwheat. If using erythritol I would suggest 60g and this is based on my experience with adapting paleo recipes. I dont really use stevia as I dislike it, but when I have used it, I stick to pure stevia with a reb of 97% (What’s Stevia Reb 97%?) and I use only 1/2 teaspoon. If you are used to working with stevia then go with you own recommendation.

Variations

Nut butter
The biscuits photographed were made with organic peanut butter. They CAN be made with ANY nut butter which will make them Paleo. I know that some paleo peeps do still eat peanut butter, but if you dont then hazelnut butter would be an awesome swap – especially if you can get some with some chunky pieces in it.

Chocolate Chips
If you don’t want to add chocolate chips then you can swap it for whatever you like – a good choice would be raisings, chewy banana pieces or even some dried cherries – oohhh yum!

Flours
After doing a bit of research it seems that buckwheat flour can be subbed with rice flour, banana flour or even any kind of nut flour. I haven’t yet tried these substitutions but I am mentioning them based on research of other recipes where these flours have been subbed for one another. In the past I have made recipes with almond flour and even tigernut flour in place of buckwheat and they worked out fine (I used the exact same amounts).

Baking Powder
Baking powder is not paleo, from what I have read its because it’s derived from grains (forgive me if I am wrong). But dont worry theres an easy paleo sub that you can do. For a paleo friendly baking powder you can use cream of tartar and bicarbonate of soda (baking soda) mixed together. The trick is to use 1/2 teaspoon of cream of tartar with 1/4 teaspoon of bicarbonate of soda. I make up a big batch and keep it in a recycled glass jar.

Crunchy Paleo Biscuits (cookies)

Servings 16 cookies

Nutritional Information (per biscuit)

Total Carbs 17.5g
Fiber 2.1g
Net carbs 15.5g
Protein 4.8g
Fat 10.2g
Calories 173 Kcals

For a low carb version, using almond flour and 6og erythritol, based on 16 biscuits the nutritional information is as follows;

Crunchy Paleo Biscuits (cookies)

Servings 16 cookies

Nutritional Information (per biscuit)

Total Carbs 5.5g
Fiber 2.1g
Net carbs 3.4g
Protein 5.8g
Fat 16.4g
Calories 183 Kcals

Crunchy Paleo Biscuits (Cookies)

Print Recipe

These crunchy paleo biscuits are so delicious and have an amazing crunch to them which you don't often get with paleo baking. They are so versatile too, you can use dried fruit, nuts or even carob drops in place of the chocolate chunks.

CourseSweets

CuisineEnglish

Servings | Prep Time
16 | 10 min

Cook Time
25 minutes

Servings | Prep Time
16 | 10 min

Cook Time
25 minutes

Crunchy Paleo Biscuits (Cookies)

Print Recipe

These crunchy paleo biscuits are so delicious and have an amazing crunch to them which you don't often get with paleo baking. They are so versatile too, you can use dried fruit, nuts or even carob drops in place of the chocolate chunks.

CourseSweets

CuisineEnglish

Servings | Prep Time
16 | 10 min

Cook Time
25 minutes

Servings | Prep Time
16 | 10 min

Cook Time
25 minutes

Ingredients

200 grams buckwheat flour

150 grams coconut sugar

100 grams Peanut Butter Or any other kind of nut butter

1 bar 85% Dark Chocolate Chopped into chunks

50 grams Coconut oil melted

2 large free range egg

1 tsp Bicarbonate of soda (baking soda)

1 tsp Baking powder (See notes for Paleo version)

1 tbsp Vanilla

1 pinch Pink Himalayan rock salt

Servings:

Instructions

Preheat the oven to 180'C and line a large baking tray with a silicon mat or lightly oiled greaseproof paper.

in a bowl using an electric whisk (or in a stand mixer) add the peanut butter, melted coconut oil and egg and whisk until combined,

In a separate bowl add the buckwheat flour, baking powder, bicarbonate of soda, vanilla and salt and stir until combined.

Pour the liquid into the dry mixture and whisk until its all incorporated. Add in the chopped chocolate and continue to mix until the chocolate has been evenly distributed.

If the mixture is a little bit sticky, you can add a little extra flour so that it's a little bit drier and easier to handle.

Taking walnut sized pieces of the mixture, roll into a ball the flatten in the palm of your hand. Place on the lined baking sheet leaving about half an inch gap in betwwen to allow for spreading.

Place in the oven near the top and allow to cook for 15 - 25 minutes. Cooking will vary depending on how your oven holds its heat. Ideally you want the cookies to start to turn brown around the edges.

Once brown, remove from the oven and allow to cool on a wire rack. Allow to cool completely before munching as they firm up as they cool down.

Keep in an airtight container for upto 3 days. If the weather is particularly hot you can keep the tub in the fridge.