Christmas is nearly upon us and for many who celebrate this festive season, it is tough to stay on track with healthy food choices. These cookies are a combination of healthy and delicious meaning you won’t be left starting off the new year with that all too familiar feeling of guilt because you would have treated yourself with the best possible alternative to the standard Christmas cookie.

Ingredients:

1 cup Almond flour

1 cup self-raising gluten-free flour

¾ cup organic coconut sugar

1 tsp baking powder

¼ tsp Himalayan salt

1/3 cup coconut oil

1 tsp vanilla extract

½ tsp cinnamon

Pinch of ground cloves

Pinch of nutmeg

 

Method:

Preheat oven to 180C. Grease a baking tray with a little coconut oil.

Use a handheld mixer or food processor and mix together coconut sugar and coconut oil until fluffed up a little. Coconut oil must be soft but not melted.

Sift all dry ingredients into a bowl and add to mixture. Mix together. You will need to scrape down the sides of the food processor if making use of one.

The mixture should start to form a dough ball. If too dry then add a little almond milk or water and if too wet then add some more almond flour.

Sprinkle a handful of flour on a clean counter top and roll out dough with a rolling pin.

Use cookie cutters to cut out shapes and place on a baking tray.

Bake for 10 mins and then remove to cool.

Decorate with icing. Healthiest choice is to buy non-irradiated, non- GMO icing sugar and if you would like to add colour to your icing then we recommend making use of natural food juices/ powders to make the colours. Turmeric for yellow. Beetroot juice for pink. Blueberries for a blue/purple colour and a little spirulina for a deep green.