PREP TIME: 10mins COOKING TIME: 15mins

These little gluten-free cookies are my friend Di’s recipe and they are so quick & easy to make and totally moorish. They crisp up as they cool down and sealed in a jar they stay crunchy. Coconut sugar has quite a distinct caramel taste, you can use brown sugar instead. So good!

SERVING SUGGESTION

A cup of tea is compulsory, chai tea would be amazing.

INGREDIENTS
  • 150g almond flour
  • 250g almond butter
  • 110g coconut sugar
  • 60ml maple syrup
  • 2tspns vanilla extract
  • 1tspn ground cinnamon
  • whole almonds to top each cookie
METHOD
  1. Preheat oven to 160c. Line a large baking tray with baking paper.
  2. Place the almond flour, almond butter, sugar, maple syrup, vanilla and cinnamon in a large bowl and mix to combine.
  3. Roll 1 tablespoon portion of the mixture into balls, flatten slightly with a fork and place on the tray. Don’t worry if the cookies are a bit crumbly. Press an almond into each cookie.
  4. Bake for 12-14min or deep golden. Allow to fully cool on the trays.
  5. Store in a sealed jar.

PREP TIME: 10mins COOKING TIME: 15mins

These little gluten-free cookies are my friend Di’s recipe and they are so quick & easy to make and totally moorish. They crisp up as they cool down and sealed in a jar they stay crunchy. Coconut sugar has quite a distinct caramel taste, you can use brown sugar instead. So good!

SERVING SUGGESTION

A cup of tea is compulsory, chai tea would be amazing.

INGREDIENTS

  • 150g almond flour
  • 250g almond butter
  • 110g coconut sugar
  • 60ml maple syrup
  • 2tspns vanilla extract
  • 1tspn ground cinnamon
  • whole almonds to top each cookie

METHOD

  1. Preheat oven to 160c. Line a large baking tray with baking paper.
  2. Place the almond flour, almond butter, sugar, maple syrup, vanilla and cinnamon in a large bowl and mix to combine.
  3. Roll 1 tablespoon portion of the mixture into balls, flatten slightly with a fork and place on the tray. Don’t worry if the cookies are a bit crumbly. Press an almond into each cookie.
  4. Bake for 12-14min or deep golden. Allow to fully cool on the trays.
  5. Store in a sealed jar.