Crunchy Almond Cookies | Page 5Yum Gluten Free

CRUNCHY ALMOND COOKIES

{ A GOOD COOKIE RECIPE IS A MUST-HAVE IN THE REPERTOIRE. THIS ONE IS FILLED WITH ALMONDS, SWEETENED WITH MAPLE AND HAS A PERFECT CRUNCH. }

Contributor: Angie Cowen

{ INGREDIENTS }

1½ cups almond meal

½ cup tapioca flour or arrowroot

2 tablespoons desiccated coconut

Good pinch of Himalayan crystal or Celtic sea salt

4 tablespoons (70g) coconut oil, softened (not melted)

1/3 cup pure maple syrup

2 tablespoons hulled tahini

1 tablespoon natural vanilla extract

{ METHOD }

Preheat oven to 180°C or 170°C if using a fan-forced oven. Line two baking trays with baking paper then set aside.

Combine all dry ingredients together in bowl. Add coconut oil, tahini and maple syrup and mix well through.

Taking one tablespoon at a time, roll in a rough ball and flatten gently between palms, then place on the baking tray. Continue until all the mixture has been used up. Make sure you leave a 5cm gap between each biscuit as they will expand as they bake.

Bake for approximately 15-20 minutes or until lightly browned, then leave to cool completely on tray.

These biscuits are tempting to eat while cooling, but they’re even better cooled and crunchy!

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