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VEGAN AND GLUTEN FREE HOT CROSS COOKIES Leave a comment

Written By: Elise Blight

PREP TIME
30 minutes
SERVES
Makes 8
 
COOK TIME
15 minutes
DIFFICULTY
Medium
 
INGREDIENTS
  • 1.5 cups almond meal⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • ½ GF plain flour or try Organic Road GF buckwheat flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1.5 tsp baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • ½ tsp salt
  • ½ cup Organic Road coconut sugar
  • ½ tsp Organic Road cinnamon⠀
  • ½ tsp nutmeg⠀
  • ¼ tsp ginger⠀⠀
  • 1 tsp vanilla extract/stevia⠀⠀
  • ⅓ cup almond milk ⠀⠀
  • ⅓ cup Organic Road coconut oil, at room temperature ⠀⠀
  • 1 flax egg⠀⠀⠀
  • ⅓ cup raisins⠀
  • ¼ chopped walnuts (optional)⠀
  • Dairy-Free White Chocolate, melted (for crosses)⠀
 
METHOD
  1. Preheat the oven to 180 degrees celsius, fan-forced.⠀⠀⠀
  2. Cream the sugar, coconut oil, flax egg, and vanilla.⠀⠀⠀⠀⠀⠀
  3. Add the salt and milk, and stir. Then add the almond meal, flour, baking powder and spices and combine with spatula. Lastly, fold through the raisins and walnuts (optional). ⠀
  4. Refrigerate batter for 20 minutes.⠀⠀⠀⠀
  5. Scoop out a tbsp of mixture at a time, roll into balls and place of a lined baking tray. Flatten cookies with the back of a slightly wet fork.⠀⠀⠀
  6. Bake for 15 minutes, or until golden.⠀⠀⠀⠀⠀
  7. Allow to cool and then pipe on crosses with the melted white chocolate

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