dairy-free; gluten-free; & yeast-free
Makes 20 servings
2 cups almond meal
2 tablespoons coconut flour
1 teaspoon ground cinnamon
1 teaspoon vanilla powder
1/4 teaspoon baking powder
Pinch pink salt
1/3 cup coconut oil, melted
3 tablespoons pure maple syrup/raw honey
In a mixing bowl combine almond meal, coconut flour, cinnamon, vanilla, baking powder and salt.
Add coconut oil and maple syrup/honey and mix to combine well.
Using clean hands to shape mixture into a ball of dough.
Roll out dough to 1/4cm thick between 2 pieces of grease proof baking paper.
Transfer to refrigerator for 1 hour to firm up before cutting into shapes.
Use a cookie cutter to cut rolled out dough into shapes.
Place cookies on a lined baking tray and bake for 8-10 minutes at 180 degrees Celsius or until edges begin to turn lightly golden.
Allow to cool on tray.
Make It Personal:
You can also add ground ginger to this recipe to turn these into the perfect gingerbread biscuit.
Add orange zest and or cacao powder for a choc-orange or chocolate flavour.