Every time I make any kind of tart I always use the same crust recipe for two main reasons. Firstly, because I already know it by heart and I know it always works and secondly, because it’s so bloody delicious! And I’m not just saying this to sell it; it truly is just absolutely perfect and also knowing how healthy it is I just can’t resist but keep making all sorts of tarts just to eat that heavenly crust.
Having said that, I don’t always want to go all big and fancy and make a whole tart so I thought why not take the ingredients I use for the crust and make cookies out of it? So I did and, oh guys… soooo good! I mean, I knew what it was gonna taste like since I made hundreds of different tarts with it, but it’s just a whole different story with cookies, isn’t it? Nothing beats a good cookie, crunchy but soft, crispy but moist, slightly salty yet mostly sweet with that nutty note at the end.
So here they are, perfect almond cookies. Quick, simple and bloody amazing.
Ingredients (makes 18-20):
- 180g oat flour (you can simply make it by blending oat flakes in a food processor)
- 120g ground almonds
- 5 tbsp. coconut oil, melted
- 5 tbsp. maple syrup
- 2 tbsp. almond milk (or other plant-based milk)
- a pinch of salt
- almond flakes (optional)
- Preheat the oven to 180 degrees Celsius. Line a baking tray with greaseproof paper and set aside.
- Place all ingredients apart from almond flakes in a large bowl and mix thoroughly using a wooden spoon until dough forms. It should be wet enough to form the cookies easily but not too wet so that it doesn’t stick to your hands too much.
- Using your hands form round (or any other shape you like) and flat cookies and place them on the prepared baking tray. You can decorate them with almond flakes on top.
- Place the tray in the oven and bake for 12-15 min or until golden-brown. Take out of the oven and set aside to cool.
- Serve with a glass of plant-based milk, a cup of coffee or just eat them on their own cuz they’re so delicious!