Almond Cookies

  • 1 cup Besan Flour
  • 1 cup rice flour
  • 1 tsp baking soda
  • 3/4 tsp fine sea salt
  • 1/2 cup almond butter
  • 1 tsp vanilla extract
  • 3/4 cup light unsweetened coconut milk
  1. Preheat oven to 176C with the rack in the middle. Prepare cookie sheet with parchment paper.
  2. In a large bowl, mix together 1 cup Besan Flour, 1 cup rice flour, 1 tsp baking soda, 3/4 tsp fine sea salt, 1/2 cup almond butter, 1 tsp vanilla extract, add some sweetness to taste, and 3/4 cup light unsweetened coconut milk.
  3. Taste the batter and add more sweetener if desired.
  4. Make cookie shapes with about 1 1/2 tbsp of batter per cookie. Flatten with your hands and press almond meal into the tops. Sprinkle on some salt.
  5. Bake cookies for about 10-12 minutes or until the bottoms are golden brown.

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