Vegan Gluten-Free Chinese Almond Cookies
Ingredients
Dry
- 1 cup almond meal
- 2 tablespoons coconut flour
- 2 tablespoons protein powder (I used @macr0mike caramel - discount code: “amb-chen” )
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet
- 1/4 cup pure maple syrup
- 1/4 coconut oil, melted
- Optional: 1 tsp almond essence
Decorations
- Almonds for decoration
Preparation
Preheat the oven to 160 degrees C or 320 degrees F, fan-forced. Line a cookie tray with non-stick paper.
In a large bowl, combine all the dry ingredients until mixed.
Add in the wet ingredients and mix until a cookie dough forms.
Form the dough into balls and press down into thick cookie shapes. Press an almond into the top of each cookie.
Bake the cookies for 10-12 minutes until the top is golden. Remove from the oven and allow to cool fully. The cookies will become firmer once cooled.
Storage tips
Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
