Cinnamon Almond Cookies (GF)

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!

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

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

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.