(refined sugar free, dairy free, egg free, gluten free)
These are by far my favourite cookies! They are super moorish, and perfect for the festive season with their cinnamon spice! There's a delightful crunch, followed by an addictive chew. And best of all they are incredibly easy.
If you're looking for a simple gift for someone this Christmas, why not make a stack of these and tie a ribbon around them?
1 Tbs flaxseeds
3 Tbs water
80g panela (evaporated, unrefined cane juice.)
200g almond meal
115g white rice flour
1 tsp cinnamon (or more if you're a fan...)
1 tsp bicard soda
80ml extra virgin olive oil
pinch of sea salt
Panela is unrefined, evaporated cane juice. It's delicious and full of goodness, but if you're looking for an alternative, try using the same weight in sultanas, meaning you'd use 150g sultanas in total.
If you want to make them even more festive, add 1/2 tsp dried ginger!
Pre-heat the oven to 150ºc. Add all ingredients to a food processor and blitz until the sultanas are well chopped.
Turn the mixture out onto a piece of baking paper. Cover with another piece of baking paper and use a rolling pin to roll it out to about 5mm thickness.
Take the covering paper off and slice the mixture into whatever sized cookies you'd like. Space them out on a tray (lined with the baking paper) and bake for about 15 mins until they start to brown. Cool on a wire rack.