I’m not vegan but I have found my overall health and skin improve since cutting down on dairy. I can’t remember the last time I drank cows milk and now that i’ve seen the ease in making my own fresh nut milks I can’t see myself ever going back. I love making vegan or vegetarian treats so that I can limit my dairy and refined sugar intake and eat a more natural diet…..I’m NOT saying that these cookies are ‘healthy’ but if I’m going to eat something sweet I would much rather it was naturally sweet and full of good fats than not.
You will need:
2/3 cup of almond flour (or almond meal)
1/3 cup of coconut flour
1/4 tsp of bicarbonate of soda
1/4 tsp of himalayan rock salt
1/3 cup of honey (or maple syrup)
1/3 cup of coconut oil
2 tsp of orange blossom water
- Preheat the oven to 180 degrees C.
- Sift almond flour, coconut flour bicarbonate of soda and salt in a large bowl. Grate the lemon zest into the bowl and stir.
- Mix the oil, honey (or syrup) and orange water with a mixer or blender (I used my Vitamix).
- Add the wet mix to the dry mix and stir through
- Roll the mix onto some baking paper. Sprinkle with coconut flour if the mix is particularly wet. Place some baking paper on top and pop into the freezer for 10-20 minutes to cool. I did 3 batches 0f these cookies and I found the thickness the trickiest part! Roll them to a similar height of a digestive biscuit. If they are too thick they will still be too soft in the middle.
- Line a baking tray with baking paper.
- Remove the mix from the freezer and cut the cookies. Place them onto the baking tray.
- Pop them into the oven for 5-10 minutes (or until the edges are golden)
- If you want to ice these with vegan/organic/gluten free icing you can!
- Enjoy x x
Baking Accessories from Williams Sonoma