I love to bake but like many girls am often watching my figure so I try to come up with healthier, mostly vegan alternatives to ensure I can have my cake and eat it too,
These are cookies are buttery, warming, spicy and remind me of hot cross buns or of almond butter on hot buttery toast,
This recipe makes around 30 small biscuits or 15 huge ones,
I would recommend serving these with steaming cups of tea in winter or with berry smoothies in summer.
- 1.5 cups almond meal
- 1 cup wholemeal, coconut or flour of your choice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons freshly grated ginger
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon allspice
- 2 flax or vegan egg alternative
- 4 tablespoons melted coconut oil or vegan butter
- 4 tablespoons real maple syrup ( this is more expensive but is so so worth it)
- 3 tablespoons brown sugar
Preheat oven to moderate ( for my oven that’s around 170*) and line two oven proof trays with grease proof paper. Mix together almond meal, flour of choice, spices, ground ginger and salt in a large bowl until well combined,
In a separate smaller bowl mix together flax eggs, cooled melted coconut oil, maple syrup and brown sugar until everything is well combined,
Make a well in the flour mix and pour in the wet ingredients and gradually stir until all ingredients are combined and a cookie like dough has formed. If the mixture is too moist add in extra flour until the mixture firms up, if too dry add in a little water
Using a large teaspoon, shape mixture into flattened balls around the size of 50 cent coins, I have made waves in the biscuits by using a fork and pressing down ( do not use a favourite fork as it will get flattened by this action), Spread out the biscuits evenly over the two trays, ensuring there is a little gap between each biscuit,
Cook in the oven for around 15 to 20 minutes , check halfway through as these biscuits go from crisp to burnt in the blink of an eye.
Serve with a steaming cup of English or Irish breakfast tea.