Yield: 12
Easy High Fiber Almond Cookies
Ingredients
- 1 ¾ cup almond flour (150 g), or, make your own (see above)
- 2 tbsp psyllium husks
- 4 tbsp coconut sugar
- 2 tbsp cashew butter , or any other nut butter
- 3 tbsp soy milk, (add an extra one if needed only)
Topping
- Pinch coconut sugar, before baking, optional
- Fresh grated lemon zest on top, optional
- Pinch Himalayan salt, before serving
Instructions
- Preheat the oven to 180°C (350°F) and allow it to fully heat before baking.
- Make your almond flour if you wish (see above), by blending white almond in a high speed blender.
- Add almond flour and all the other ingredients into a large mixing bowl. Using a wooden spoon, mix well until well combined. Only if the dough is too dry, add an extra tablespoon of soya milk.
- Divide the dough into 12–14 equal portions and roll each into a ball. Place the balls on a lined baking tray, leaving space between them. Gently flatten each ball with your hand. For a more even shape, wrap the bottom of a glass in cling film and gently press down on each ball to form round cookies with slightly rustic edges. Optional: finely grate some lemon zest over the top and sprinkle with a small pinch of coconut sugar for a lightly caramelized twist. Finally, use a cookie stamp for a decorative touch.
- Bake for about 12 to 13 minutes, or until the edges are lightly golden brown (and keep an eye on them while baking).
- Remove from the oven and add a pinch of Himalayan salt. Let the cookies cool completely on the baking tray (for an extra crust). Then, store in an airtight container at room temperature. Note that the cookies will soften slightly over the next few days.
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