Scorched Almond Biscuits

Makes 6 cookies, or 12 single layer biscuits
Sweet Treats


1 cup rice flour

1 cup almond meal

1/2 tsp cinnamon

1/3 cup maple syrup

2 tbsp coconut oil, melted

Filling: Forty Thieves Scorched Almond Butter or Hazelnut Crunch


Preheat oven to 180 degrees and line a baking tray with baking paper. In a bowl combine flours & cinnamon then stir through syrup and oil. Roll 1 Tbsp mixture into a ball and place on tray and press down to flatten. Cook for 12 minutes then remove and let cool. Once cool and hardened, fill your cookies with Forty Thieves Scorched Almond Butter or Hazelnut Crunch and coat with chocolate!


Recipe by: Nicky Skinner

  • Al
    Posted at 09:03h, 15 July Reply

    Yummm…What would you recommend instead of rice flour? Thank you 😊

    • Brent Godfrey
      Posted at 09:52h, 15 July Reply

      Hey Al, if you are looking for a gluten-free substitute instead of rice flour for baking include:

      Almond flour
      Amaranth flour
      Coconut flour
      Arrowroot flour
      Oat flour (certified to be gluten-free)
      Tapioca flour

      Let us know which one you end up using and how your biscuits turn out 🙂

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