makes
20
prep
10 minutes
cook
20 minutes
difficulty
Easy
makes
20
serves
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 200 g (7 oz/1¼ cups) whole natural almonds
- 40 g (1½ oz/½ cup) shredded coconut
- 1 tbsp chia seeds
- 1 tsp baking powder (these are gluten-free if a gluten-fee baking powder is used)
- ¼ tsp salt
- 1 egg, lightly beaten
- 1 tbsp melted virgin coconut oil
- 1 tsp natural vanilla extract
- ¼ tsp liquid stevia (optional)
Instructions
Preheat the oven to 160°C/320°F (fan-forced). Line two baking trays with non-stick baking paper.
Put the almonds on one of the trays and toast for 8–10 minutes or until fragrant. Transfer to a small bowl and set aside to cool. Retain the sheet of baking paper for baking the cookies.
Pulse the cooled almonds in a food processor until finely ground, then transfer to a bowl. Add the coconut, chia seeds, baking powder and salt and mix until combined. Add the egg, coconut oil, vanilla extract and stevia, if using, and mix until well combined.
Drop tbspfuls of the dough onto the prepared trays about 3 cm (1¼ in) apart. Shape the dough into rounds about 1 cm (½ in) thick.
Bake for 8–10 minutes or until just starting to colour around the edges. Remove from the oven and leave to cool on the trays.
These biscuits will keep for up to a week in an airtight container.
Recipe and image from by Caroline Griffiths (, $39.99 hbk) .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
