I created this recipe by mixing two different recipes and a little “know-how” They are not truly “Paleo Friendly” but if you substitute the PB2 for nut butter they could be!
Ingredients (8-10 cookies)
1 1/2 Cups sliced almonds
1 Pinch of salt
1 Pinch baking soda
2-3 T maple syrup
1 T coconut oil
1t Almond Extract
4T PB2 combined with 2T water
3/4C melting chocolate of your choice at least 65% Cacao
Process almond slivers until almost flour consistency. I used my old school mini-prep processor and it worked perfectly! Add salt and baking soda.
In a small bowl combine maple syrup, almond extract and coconut oil (warmed to liquid first).
Mix together to form dough. You can add almond or coconut milk if it is too dry but do so sparingly!
Form 8-10 balls and place on a cookie sheet covered with parchment paper. Use a glass to flatten the balls into cookies. Put cookies into freezer for 10 minutes before baking.
Bake at 325 (F) for 12 minutes. Allow to cool slightly before trying to remove from parchment paper (trust me…). Place on cooling rack with a paper towel or parchment under it.
While cookies are baking melt chocolate slowly so it doesn’t burn.
Top each cookie with PB2 and drizzle chocolate over the top.
Chill for 10 minutes before eating.
Recommend enjoying with a glass of ice-cold almond milk!!