Vegan Almond Cookies

 

 

Hi there! It feels like since my last post, the world has just about imploded with talk of viruses. Organisations have even discussed cancelling the Tokyo Olympic Games this summer! To put things in perspective, the last time it happened was during the Second World War. So just the thought of a 2020 without the Olympic Games, feels like a new war scenario..one of barbed wired border lines, militaries contingency response and alarmed citizens stockpiling and fighting over toilet paper..nobody wants that, even if it is already happening! We all need to take very necessary precautions but people really must stop panicking and being hysterical though – Anyways, all of this has made me take a moment to think about how lucky we are to have our health and safety and how we should remember not take it for granted for a second. Until my next post, stay safe, wash your hands, don’t touch your face (AND do all those things all the time, regardless of worldwide pandemic!)and enjoy these decadent little delights. And as always, let me know if you like them.

 

Ingredients

1 cup almond flour
1/4 cup rice flour
1 cup rolled oat
2 tbsp desiccated coconut
2 tbsp maple or date syrup
2 tbsp melted coconut oil
1/2 tsp vanilla essence

 

Method

 

1. Preheat the oven to 180oC and line a baking tray with parchment paper.
2. Place the almond flour, rice flour and dissected coconut in a food processor, blend until it forms a powder.
3. Add the mixture to a bowl with the rest of the ingredients, mix all together.
4. Using your hands and a spoon, scoop around 1 tbsp of the mix into your hands and make a bowl shape. Place the balls onto the baking tray.
5. With a fork, press the mixture down to shape into a cookie.
6. Bake for 10-12 minutes. Let it cool completely, and serve to ravenous fingers throughout the week. I doubt you’ll hate me for it!