These yummy gluten-free Christmas treats from our friends at Little Bird can be made raw or baked.
Spice them up a bit by adding extras like ginger and cloves, along with more coconut sugar to give them a bigger Christmas kick. You can also replace the oats with dried coconut ground into a flour if oats aren’t apart of your diet.
Make time: 30 mins
Dehydrating time: 12 hours
Baking time: 8 mins
Makes: About 2 dozen cookies
Equipment required: blender, food processor, dehydrator (optional)
- 1½ cups dried activated almonds, ground into a fine flour in your blender or food processor (you could use organic almond flour instead)
- 2 cups gluten-free oats ground into a fine flour in your blender (make a little extra for rolling out the pastry)
- 2 tbsp coconut sugar
- 1 tbsp finely ground flaxseed meal
- 2 pinches nutmeg
- 2 pinches salt
- ⅓ organic maple syrup or coconut nectar
- ⅓ cup almond butter or cashew butter.
- 3½ tbsp filtered water
- Place all the dry ingredients in a bowl and mix well.
- Rub the nut butter and maple syrup or coconut nectar into the dry ingredients, using your fingertips to ensure everything is evenly distributed. Slowly add the water, 1 tablespoon at a time, continuing to mix well until the mixture comes together and can easily be shaped into a large ball.
- Place in the refrigerator for around 20 minutes.
- Dust a flat workspace with the additional oat flour and roll the pastry out to around 4-5mm thick. With your cookie cutter, cut out stars, circles or letters to your heart’s content until all the mixture is used up.
If you’re unbaking (making a dehydrated version)
Place on a mesh dehydrator sheet and dehydrate at 46°C for 12 hours, allow to cool before using.
If you’re baking
Preheat the oven to 150°C and bake on a lightly oiled sheet for about 8 minutes or until crispy and lightly browned.
These cookies with keep in a well-sealed container in the fridge for several weeks.