Looking for an amazing (and easy!) Paleo Buckeyes recipe? This one covers all the bases! It’s easy, healthy, and even tastier than the “real” versions we all grew up with. This is our family’s hands-down favorite paleo Christmas cookie!
I have an aunt who is an absolute goddess of all things baking. We’re not kin by blood, but I swear – whatever baking knack I might have probably came from her.
As a kid, one of the highlights of the Christmas season for me, was the much-anticipated yearly platter of cookies that she’d bake up. It was always a different assortment of various heavenly treats. But I think I was about 5 when I started praying that each year’s platter would contain her famous buckeyes. Even then, I think I knew this probably bordered on heresy. But cookies are cookies.
I’ll never be so brash as to claim any buckeye of mine could withstand a showdown with those mythic orbs from my youth. But these are awfully darn good. And of course, they’re paleo. So they’re peanut-free, grain-free, and sweetened with honey. And they’re still darn good.
There’s a lot of variation in size, when it comes to buckeyes. I’ve seen people make these things golf-ball sized or larger. But personally, I like to err on the petite side. I think it maximizes the perfect ratio of dark chocolate to buttery goodness.
Speaking of butter, I call for cashew butter in the recipe, because I think it’s pretty hard to beat for taste and texture. Unless (oh, baby!) you feel like splurging on some good raw macadamia nut butter. Now there’s a sumptuous holiday treat! But if cashew’s not your thing, and macadamia is too pricey, then good old almond butter works absolutely fine.
Best-Ever Paleo Buckeyes Recipe
- baking sheet
- parchment paper
- toothpick or skewer
- 1 cup cashew butter
- 1/4 cup honey
- 2 tablespoons plus 2 teaspoons coconut flour
- 2 tablespoons plus 2 teaspoons golden flax meal
- 6 ounces good dark chocolate
- Cream together cashew butter, honey, coconut flour, and flaxseed meal.
- Roll mixture into 1" balls, and refrigerate at least 20 minutes.
- Meanwhile, line a baking sheet with foil or parchment paper.
- Melt chocolate over a double-boiler, then allow to cool a bit. For a nice thick coating, I like to wait until it's cool enough to comfortably dip a finger into - about 95 degrees, if you want to get really specific.
- Using a toothpick or skewer, dip refrigerated balls of butter mixture into chocolate, coating all but a small circle. Place on lined baking sheet, being careful not to allow candies to touch.
- Chill until set - about 30 minutes. In theory, the powers-that-be declare that candies of this nature will store nicely for at least three days in the fridge. We have yet to test the veracity of this.
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