Cute, quick, not too sweet, simple, delicious! And yes, only three ingredients to make the actual biscuits. Got ground almonds? How about maple syrup? And nut butter of your choice? Then you’re good to go!
Though they’re lovely on their own, feel free to dress up the cookies however you choose. Dark chocolate with a sprinkling of chopped pistachios & freeze-dried berries makes them feel instantly festive – and damn tasty.
Makes about 28 cookies, depending on size. Or see below for a prickly hedgehog idea…
Ingredients:
2 cups almond flour/ground almonds/almond meal
¼ cup maple syrup
2 Tbsp nut butter (I’ve tried peanut, almond and tahini)
Extras: melted chocolate to drizzle, dip or decorate. Chopped nuts or freeze-dried berries to
sprinkle on top.
Preheat the oven to 180C and line a baking tray with baking paper. Depending on the
thickness of your cookies, you may need two trays.
Add the almond flour, maple and nut butter to a mixing bowl and combine well. Get in there
with clean, damp hands to form a thick, cohesive ball of dough.
On a lightly floured surface, or on baking paper or a silicon mat, roll the dough out evenly,
around ½ cm thick. Use a cutter to cut out biscuit shapes of your choosing. Roll out the excess dough and repeat until it’s all used up. Transfer to a prepared baking tray – or two, depending on size – and pop into the oven.
If your cookies end up being around ½ cm thick, they’ll need 9 minutes in the oven, but I’d
check at 8 minutes, just in case. If they’re thicker, they’ll need longer: more like 11-12 mins.
Allow to cool on a rack before decorating. Will store for several days in an airtight container.
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