gluten-free & vegan cinnamon almond cookies

“These star cookies were the result of a big baking experiment last year and it turned out to be one of the best baking sessions after creating the recipe for these delicious almond cookies. They are the simplest thing to bake and are great for any occasion based on whatever cookie cutter shape you use!” -graze nutritionist Jess

skip to the recipe
cinnamon stars
Jess golden berries

For an extra Christmas touch you could pop some dried cranberries in there or the zest of half an orange but they are perfect the way they are! I hope you love them.

Jess, graze nutritionist

ingredients

  • 1 cup blanched graze Californian almonds
  • 3 tbsp coconut oil
  • 2 tsp cinnamon
  • 12 tsp nutmeg
  • 12 tsp ginger
  • 2 tbsp juice lemon
  • 14 tsp Himalayan salt
  • 10 chopped and soaked dates
  • 1 tbsp shredded coconut (for decoration)

instructions

Preheat the oven to 350°F.

Grind your almonds thoroughly in a food processor.

Add all the ingredients to the food processor, ensuring the stones from the dates are removed.

Mix thoroughly until the dates are well combined with the almonds. The mixture should be moist and able to stick together to form a dough.

Tip out the dough onto a lightly floured surface and roll out until it’s half an inch thick.

Using a shaped cutter (I usually do stars or hearts) cut out as many shapes as you can. You may need to re-roll the dough trimmings dough a couple of times to use up all the dough.

Using a spatula, transfer the shapes onto a baking tray lined with baking paper and place in the oven for 7 minutes, or until the pastry goes golden brown in color.

Remove from the oven and let the cookies cool before removing from the trays.

Dust with some cinnamon or shredded coconut and enjoy hot or cold!

more from the graze blog