- 1 cup almond meal
- 1 1/4 cups brown rice flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup dried cranberries (preservative and oil free), or other chopped dried fruit
- 2/3 cup shelled pistachio nuts, or other nut
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil (or organic butter if you prefer), melted
- 2 teaspoons vanilla extract
- 2 eggs (or 2 tablespoons chia seeds soaked in 6 tablespoons of water for 15 minutes)
- Makes about 32 cookies.
- Preheat the oven to 160 degrees Celsius.
- Line 2 cookie trays with baking paper.
- In a large mixing bowl, combine the almond meal, rice flour, cinnamon, cloves and baking soda, cranberries and nuts, and stir until well combined.
- In a separate small bowl, whisk together the maple syrup, oil (or butter), vanilla and eggs (or soaked chia seeds).
- Add the wet ingredients to the dry and mix until completely combined.
- Place tablespoon sized round dollops of the mixture onto lined cookie trays. The mix is quite wet. If your dollops are quite round, flatten slightly using a moistened fork (so it doesn't stick).
- Bake for 12-15 minutes until cookies are lightly golden.
- Leave to cool and harden before removing from the trays with an egg-lifter.
- Store in an airtight container.
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