- 300g Gluten Free Flour
- 1 tsp. baking powder
- 1 tsp. cinnamon powder
- 1 tbsp. Maca Powder (optional)
- 1 tsp. baking soda
- 1/2 tsp. Salt
- 100 g Coconut Sugar
- 1 tsp pure vanilla extract
- 3 tbsp. coconut/almond/rice milk
- 75g Coconut Oil / Sunflower Spread
Preheat oven at 180C
Mix together the dry ingredients.
In a separate bowl, melt the coconut oil/ sunflower spread, mix in the vanilla extract and milk of your choice.
Mix together the two mixtures until well combined.
Form balls and flatten slightly with hands or roll out and reach for a cookie cutter for a neater look.
If you want soft cookies, you’ll need to get the dough very cold so roll the balls first, then pop in the fridge for 20mins.
Bake in the oven for 10mins. They will look very underdone but that’s what we are going for! Let them rest for 10mins before taking them off the tray.
N.B. To keep your cookies tasting scrumptious you should store the soft variety in plastic containers and the crispy ones in glass.
As for the Almond Milk, I quite like the unsweetened shop bought variety even though my milk of choice is now Coconut. My sis on the other hand raves about her homemade version so here is the recipe...
All you need are about 400-500g of almonds soaked overnight in filtered water. Rinse when ready to use and put in the blender with 1-1.5 litres of filtered water (depending on how thick you like it, add more or less). Blend at high speed for about a minute (depending on how powerful your blender is) then strain through a nut milk bag or cheese cloth squeezing all the liquid out with your hands. This is the fun part! You can also add a few drops of stevia to sweeten but she prefers it plain.