Panellets are traditional Spanish cookies from Barcelona. The original recipe is naturally gluten-free: they’re made of sweet potatoes and almond flour. They do however contain a fair amount of sugar. And since panellets are often covered with pine nuts, they’re very calorie-dense. That’s why I’ve chosen to put less pine nuts, drastically reduce sugar, and put coconut flour instead of almond flour. But they still taste like almond cookies thanks to the flavorings (almond extract, vanilla, lemon zest)!
Ingredients for 12 panellets
– 1 small steamed sweet potato (200 g)
– 1 egg
– 1/4 cup coconut sugar (25 g)
– 1/4 cup coconut flour (50 g)
– 1/2 cup pine nuts (60 g)
– 1 tsp vanilla extract
– a few drops of almond extract
– 1 tsp fresh lemon zest
Mix everything together except pine nuts. You should get a sticky dough that’s malleable by hand. Roll balls of dough and roll them in pine nuts. Bake at 180 degrees Celsius for 15-20 minutes.
Nutrition facts per panellet: 75 kcal, 2.3 g protein, 6.5 g carbs, 2.8 g sugar, 4.3 g fat, 2.8 g fiber.