null
Skip to main content
Gluten and grain free almond and spice cookies

Gluten and grain free almond and spice cookies

Posted by Marie-Eve Maitland on 21st Dec 2016

These little beauties are delicious and completely gluten, grain and egg free. I used almond flour which makes them perfectly crunchy but you can use coconut flour (1/2 cup) instead and to make them vegan replace the butter or ghee by the same quantity of coconut oil.

Ingredients

(makes 12) 

  • 60ml smooth almond butter 
  • 2 tablespoons organic butter or ghee at room temperature 
  • 50-60ml maple syrup 
  • 100g almond flour 
  • 1/2 teaspoon vanilla powder 
  • 2 tablespoons tapioca flour 
  • 2 teaspoons of Collagen Protein 
  • 1/2-1 tablespoon pumpkin spice powder 
  • 1 teaspoon baking soda Pinch Himalayan Salt

Topping: Himalayan salt or coconut sugar

Directions

  1. Preheat the oven to gas mark 3 and in a large bowl, mix together the almond butter, butter and maple syrup
  2. Add the remaining ingredients using a hand held mixer until the dough comes together 
  3. Use your hands to roll the dough (approx 1 tablespoon each) in little balls. Place on a baking sheet and flatten the balls using a fork. Sprinkle with your preferred topping (we were big fan of the salt).
  4. Bake in the oven for 10-12 minutes. Remove from the oven, leave to cool and enjoy!