Serving – about 15 medium cookies (2 tbs dough) or 30 small cookies (1 tbs dough)
- 315g almond meal
- 5 Tablespoons chia seed
- 1 Tablespoon coconut sugar (or organic brown sugar)
- 1 teaspoon almond extract
- 1 organic egg (or you can make these completely vegan by creating a chia egg: mix 1 Tablespoon chia seed with 1/3 cup water and leave to gel for 15 minutes before using)
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- Pinch of sea salt
- Preheat oven to 350F/180C.
- Combine all ingredients together and pulse in a food processor until mix comes together to form a moist dough. You can also combine without a food processor, but it will take a lot longer!
- To make medium size cookies, take 2 tablespoons of dough, for small cookies, take 1 tablespoon of dough and roll between your hands. Place on a lined baking tray and push down carefully to make a flat disc. I like to place a whole almond into each cookie for presentation purposes but you can also keep them plain.
- Bake until golden brown – you’ll know they’re ready from the delicious smell that will start to waft from your oven. Chef after about 15 mins to test. Transfer carefully to an iron rack after 5 mins out of the oven. Cookies will harden as they cool and if left uncovered overnight they become super duper crunchy!
Danielle Shine is a Natural Foods Chef, yoga-loving wife of a talented artist. She writes regularly about health, happiness and food so we can all shine together. Through her love of cooking, she would like to inspire you to prepare, eat and enjoy real food – not stuff that comes in packets with unpronounceable names.