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Paleo Italian Anise Cookies

Ingredients:

1/2 cup coconut oil
1/2 cup coconut sugar
3 large eggs
3 teaspoons anise extract
2 cups almond flour
1 cup coconut flour
1 tablespoon baking powder
2 -3 tablespoons unsweetened coconut-almond milk

Directions:
  1. Preheat oven to 350 degrees. 
  2. Line cookie sheet with parchment paper.
  3. Mix eggs, oil and coconut-almond milk together.
  4. In a separate bowl, blend flour, baking powder and coconut sugar together.
  5. Slowly add the dry mixture to the wet ingredients, mixing as you go.
  6. If the dough is too dry add a little more coconut oil or an extra egg. If it is too wet, gradually add more flour until it takes a firmer consistency. 
  7. Place dough in freezer for 5 minutes to firm dough. This will make it easier to work with.
  8. Roll about 1 tsp of dough into balls and place on cookie sheet.
  9. Bake cookies 12-15 minutes or until the bottoms lightly brown. (They will not harden so don’t be surprised if they are soft to touch)
Notes:
  • Coconut-Almond milk can be substituted for regular Coconut Milk or Almond Milk. 
  • 3 cups of the same type of flour can be used. I ran out of Almond flour so I had to sub for one cup for coconut which may have changed the consistency a little.
  • The cookie dough will be dark due to the coconut sugar but will remain soft (like most Paleo cookies)
  • Add as much or as little anise as you’d like! If you don’t like anise you can use almond extract.
  • I found cooling the dough made it easier to work with. I tried to scoop the fresh dough onto a baking sheet and it was very gooey.
  • I didn’t attempt frosting since it’s so hot out but I bet you could make some using anise and melted coconut sugar.