Making biscuits (cookies) is the same whether paleo or non-paleo.

You need flour which is the foundation of the biscuit. For paleo’s this is a gluten-free flour like a nut flour.  Then you need a fat to bind the biscuits together and instead of butter we use an oil, usually coconut oil. You need flavours like cacao, vanilla extract & dōTERRA essential oils. And lastly a rising agent being baking powder and a sweetener. Instead of sugar as a sweetener you could use maple syrup, apple syrup or honey.

It’s pretty simple and once you understand the basics, you can play with the flavours which is the fun part.

Paleo baking can be pretty crumbly and soft. This is probably the aspect I dislike the most because 1.  I like crunch 2. soft and crumbly does not translate well into a school lunchbox. It means a soggy pile of crumbs at the end of the day!

So, I have a secret.

You ready?

I figured out that you DOUBLE bake the biscuits. Like you would with biscotti but doing this does not dry the biscuits out like a rock, rather leaves you with a firm biscuits with a crunch. And a biscuit that survives the school day!

This is my recipe for a basic chocolate biscuit with almond flour. The flavours are cacoa, coconut and cinnamon. You could try vanilla and ginger perhaps by adding in another teaspoon of vanilla extract and a drop of dōTERRA ginger oil OR leaving out the cinnamon and adding in 2 drops of dōTERRA Wild Orange oil for a Jaffa biscuit. The possibilities are endless!

Credit for the recipe is to me …

best ever paleo biscuits

best ever paleo biscuits


  • 2 cups of almond flour
  • 2 tbsp of shredded coconut
  • 2 tbsp of coconut oil
  • 4 tbsp of maple syrup
  • 4 tbsp raw cacao
  • 1/2 tsp of baking soda
  • 1 tsp of vanilla extract
  • 1 drop of dōTERRA cinnamon oil
  • pinch of sea salt


  1. Preheat oven to 180°C and line a baking tray with cooking paper.
  2. Combine dry ingredients in a mixing bowl.
  3. Melt coconut oil if needed and add maple syrup/ cinnamon oil.
  4. Add wet ingredients to mixing bowl and combine well. I use my hands to mix it all together.
  5. Make teaspoon size balls of dough and squash down with a fork on the baking tray.
  6. Bake for 10 minutes and then open oven door a little. Reduce temperature to 120°C and close oven door after a 5 minutes. Bake for a further 10 minutes.
  7. Allow to cool. Store in an airtight container.