Ingredients
- 200g ground almonds
- 1 tablespoon ground flaxseed
- 1/2 teaspoon bicarbonate of soda
- 1 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- Pinch sea salt
- 125g almond butter
- 80g honey
- 50ml milk of your choice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For the frosting
- 75g coconut butter (or creamed coconut)
- 1 1/2 teaspoon honey
- 4 tablespoons warm water
Method
Preheat the oven to 170C.
Add all the dry ingredients to a food processor and pulse to mix.
Add in all of the remaining wet ingredients and pulse well to get a dough.
On a plate lined with parchment paper spread the dough to be around 2 inches thick and put in the fridge for at least an hour.
Line a large baking tray with parchment paper.
Transfer the chilled dough, keeping it on the parchment paper to a large chopping board or other surface to roll out. Using a rolling pin roll to 1/4 inch thick. Cut out the cookies using a cookie cutter until you have used up all the dough – I used a 2 inch heart shaped one and got 28 out of this batch.
Lay each one onto the lined baking tray. Bake for 8 minutes. Remove from the oven and allow to fully cool.
To make the frosting combine the coconut cream, honey and warm water and mix together well to get a smooth consistency. Once the cookies have cooled spread 1 teaspoon of the frosting onto each of the cookies. Place in the fridge to set for around 15-20 mins.
Recipes
