Crunchy Almond Butter Cookies
- 4 persons
- 30 min
Here’s a healthy twist on the super classic peanut butter cookie.
What you need:
150 grams ground almonds
50 grams buckwheat flour
4 tablespoons honey
4 tablespoons melted coconut oil
3 tablespoons almond butter, plus a little extra for spreading, optional
3 tablespoons chia seeds, soaked in 3 tablespoons water
3 teaspoons ground cinnamon
1/4 teaspoon baking powder
What you do
Preheat the oven to 180°C/350°F/gas 4 and line a baking sheet with parchment paper.
Combine all the ingredients in a bowl, then use your hands to roll the mixture into 12 even-sized balls. Press each ball onto the prepared baking sheet, spacing them evenly apart. Bake for 10 minutes, then remove and allow to cool before eating.
These cookies are delicious with a little extra almond butter spread on top.
Recipe and images extracted from Superfoods Superfast by Julie Montagu (Quadrille, £18.99). Photography by Yuki Sugiura.