About 16 pieces
- 3 dl almond flour
- 0,5 dl buckwheat flour
- 4 tablespoons flaxseed meal
- 1 dl coconut sugar
- 1 teaspoon baking powder
- ¼ tsp sea salt
- 1 tsp ceylon cinnamon
- ¼ tsp cardamom
- 1 dl oat milk (or some other dairy-free milk)
- 1 dl melted butter (or coconut oil, or half of each)
- 1 tsp vanilla extract
- 1 dl almond flakes
- 1 dl dried cranberries
- 3 tablespoons organic raisins
Mix all dry ingredients in a bowl. In another bowl, mix the oat milk, oil or butter, and vanilla extract. Add to dry ingredients. Add almond flakes, cranberries and raisins. Stir. The dough should be firm but soft, if necessary add a little flour or liquid. Beware of putting too much flour, so that the cookies won´t become dry.
Place the dough onto a large piece of foil and shape the dough into a roll/stick that is about 5 cm thick. Wrap in foil. Put in the freezer for about 15 minutes so that the dough thickens a bit. In the meantime, heat the oven to 175 celcius degrees. Take the stick from the freezer, remove the foil, and cut the stick into about 2 cm thick pieces. Put the pieces on baking tray covered with parchment paper. Bake the cookies for about 15 minutes. Be careful that the cookies won´t become too dry! Take out of the oven and allow to cool and harden. Serve and enjoy!
Change DL to CUPS for example HERE!