- 125 g almonds
- 60 g Butter, or coconut oil for paleo/dairy free
- 90 g preferred liquid sweetener, I use rice malt syrup but honey is also delicious
- 1 teaspoons vanilla extract
- 1/4 teaspoons bicarbonate of soda
- 30 g coconut flakes
- 170 g mixed nuts or seeds, e.g. pumpkin seeds, sunflower seeds, walnuts
- 30 g sultanas, or other dried fruit, chopped
- 1/2 teaspoons cinnamon
- pinch salt, if you use salted butter it's probably not needed
- 1. Preheat the oven to 175°C and line a cookie tray with baking paper.
2. Add almonds to the bowl and grind into flour, speed 9/10 seconds. Set flour aside.
3. Add the butter (or oil) to the bowl and melt, 60°C/1-2minutes/speed 2.5, until melted. If you're using oil and it's already liquid, skip this step.
4. Add sweetener and vanilla. Mix for 10 seconds/speed 3.
5. Return the almond flour and add all remaining ingredients. Gentley mix, /speed 4/10 seconds.
6. With damp hands, scoop out about 1-2 tablespoons worth of dough and roll into a ball. Press lightly onto the tray until it's about a cm thick. Repeat with all the dough. See notes below for alternative.
7. Bake for 12-15 minutes until desired crispiness. The longer it's baked for, the more nuttier flavour and a crunchier cookier. Less time = softer cookie. When they come out of the oven they will be quite soft so leave them to cool on the tray.
8. Best stored in the fridge.
* Use less sweetener if preferred, especially if using honey as it's naturally sweeter. I have made these before with only 60g sweetener. They tasted nuttier and were less chewy, but still delicious.
* To make nut-free, substitute almonds for sunflower seeds. Tiger nut flour can also be used.
* Original recipe has been adapted from Lee Holmes, Supercharged Food for Kids. She prepares them as bars by lining a 20cm square baking dish with baking paper. Cut into bars in the tin, while still hot, then leave to cool in the tin. This method is faster to prepare, but I like cookies
* Original recipe also calls for cranberries but I've swapped them for sultanas as I have never found unsweetened cranberries. I have also used chopped apricots too - yum!
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