Written By Elise Blight
PREP TIME 30 minutes SERVES Makes 8
COOK TIME 15 minutes DIFFICULTY Medium
INGREDIENTS
1.5 cups almond meal⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ GF plain flour or try Organic Road GF buckwheat flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
1.5 tsp baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ tsp salt
½ cup Organic Road coconut sugar
½ tsp Organic Road cinnamon⠀
½ tsp nutmeg⠀
¼ tsp ginger⠀⠀
1 tsp vanilla extract/stevia⠀⠀
⅓ cup almond milk ⠀⠀
⅓ cup Organic Road coconut oil, at room temperature ⠀⠀
1 flax egg⠀⠀⠀
⅓ cup raisins⠀
¼ chopped walnuts (optional)⠀
Dairy-Free White Chocolate, melted (for crosses)⠀
METHOD
Preheat the oven to 180 degrees celsius, fan-forced.⠀⠀⠀
Cream the sugar, coconut oil, flax egg, and vanilla.⠀⠀⠀⠀⠀⠀
Add the salt and milk, and stir. Then add the almond meal, flour, baking powder and spices and combine with spatula. Lastly, fold through the raisins and walnuts (optional).
Refrigerate batter for 20 minutes.⠀⠀⠀⠀
Scoop out a tbsp of mixture at a time, roll into balls and place of a lined baking tray. Flatten cookies with the back of a slightly wet fork.⠀⠀⠀
Bake for 15 minutes, or until golden.⠀⠀⠀⠀⠀
Allow to cool and then pipe on crosses with the melted white chocolate
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