(Paleo) Nilla Wafers

Paleo Nilla Wafers

Adapted from The Roasted Root

Ingredients

Makes about 20 wafers

2 egg yolks

¼ cup / 4 tablespoons virgin coconut oil, melted

1 teaspoon vanilla extract

2 cups / 6 oz / 170 gr almond flour (I used Bob’s Red Mill)

½ teaspoon baking powder

½ teaspoon fine grain sea salt

½ cup / 3 oz / 85 gr raw organic honey (or maple syrup)

Directions

In a bowl combine almond flour, coconut oil, egg yolks, vanilla, baking powder, salt and honey.

Mix until a dough comes together. It should be moist and slightly sticky.

Place the dough in a large piece of parchment paper and form into a cylinder (it should be about 9 inches / 22 cm long).

Wrap tightly and place in the freezer for at least 30 minutes or in the fridge for at least 1 hour.

Preheat oven to 350°F (175°C).

Remove the dough from the freezer/fridge and with a sharp knife cut into ¼-inch rounds.

Transfer to a baking sheet lined with parchment paper. If the wafers aren't round after slicing, you can reshape them on the baking sheet using your fingertips.

Bake for 12 minutes, until the tops are slightly golden.

Let wafers cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.