Almond, Linseed and Coconut Oil Cookies (Wheat Free)
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
15 cookies
- Serves:
- 15
ingredients
- 394.39 ml almond meal
- 78.78 ml linseed sunflower seeds and almond mix
- 118.29 ml icing sugar
- 59.14 ml wheat germ or 59.14 ml oat flour
- 59.14 ml coconut oil
- 2 egg whites
- 4.92 ml vanilla essence
- 4.92 ml almond extract
- 2.46 ml salt
- 17 glace cherries (optional)
directions
- Heat oven to 170degrees celsius and put some baking paper on a tray or two.
- whisk the egg whites until they are very soft peaks.
- put all the dry ingredients in a bowl. Pour in coconut oil (make sure it is soft) and the remaining ingredients except for the cherries and mix very well.
- Wet your hands and roll the mix into walnut sized balls and place on tray.
- Press down with a fork. If it sticks to the fork then fill a cup with water and dip the fork in the water between balls.
- Lightly press a cherry into each cookie. You can cut them in half.
- Bake for about 20 mins or until the bottom is browning.
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