Divine Almond Cookies
The first time I made those cookies was actually for my birth doula training. One of the lovely ladies who trained with me was on a gluten-free diet. I always love bringing freshly baked goods to our session, and I wanted to bring something that everyone can enjoy together.
This is a super straightforward recipe for everyone, not just for gluten-free diet. You can also easily turn this recipe to vegan by swapping the butter with plent based butter. Almonds are a nutrient-dense, plant-based superfood for pregnant and breastfeeding mothers, offering essential folic acid for fetal development, calcium for bone health, and healthy fats that support brain development and milk production. They also provide iron, fibre, and protein, helping to manage blood sugar, boost energy, and aid digestion. And so, they are a great thing to bring with you when you are visiting an expecting mum or a friend who just had a baby. They will thank you!
Ingredients
12-15 cookies
120g softened butter or plent based butter
70g light brown sugar
1 teaspoon vanilla extract
150g ground almonds (almond flour)
70g cornflour
2 teaspoons baking powder
1 tablespoon lemon juice
1 tablespoon lemon zest
Method
Preheat the oven to 170°C (fan 160°C) and line a baking tray with baking paper.
In a bowl, mix all the ingredients until you have a sticky dough that can be shaped into balls.
If the mixture is very sticky, add a little more ground almonds.
Using your hands, form balls from the dough, roughly the size of a large marble.
Place on the prepared baking tray, leaving space between the cookies as they will spread during baking.
Bake for 13–15 minutes, until lightly golden. The cookies will still be very soft when you take them out of the oven. Do not leave them in longer.
Remove from the oven and allow to cool completely. As they cool, they will firm up and set.
Store in an airtight container for up to 4 days.
