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Paleo Peanut Butter Patties: Tagalongs
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Servings
18
cookies
Ingredients
2
cups
blanched almond flour (not almond meal)
¼
teaspoon
celtic sea salt
½
teaspoon
baking soda
2
tablespoons
palm shortening
2
tablespoons
honey
1
tablespoon
vanilla extract
½
cup
sunbutter
1
cup
chocolate chips
Instructions
In a
food processor
, combine almond flour, salt and baking soda
Pulse in shortening, honey and vanilla until combined
Roll out dough between 2 pieces of
parchment paper
to ¼-inch thick
Chill dough in freezer for 20 minutes
Using a
2 inch cookie cutter
, cut out dough
Press your thumb in center of each circle to make indentation
Bake at 350°F for 4-6 minutes
Cool cookies for 1 hour
Place one teaspoon of sunbutter on top of each cookie
Freeze for 10 minutes
Melt chocolate over very low heat
Dip cookies in chocolate
Place on a
parchment paper
lined
baking sheet
Freeze for 30 minutes
Serve
Prep Time
10
minutes
mins
Freeze Time and Resting Time
2
hours
hours
Cook Time
4
minutes
mins
Total Time
2
hours
hrs
14
minutes
mins
Cook Mode
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Equipment
Food Processor
2 Inch Cookie Cutter
Parchment Paper
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!