Almond Sugar Cookies

• Vegetarian

• Refrigerated

  • 1 tbsp Almond milk
  • 1 Egg

• Baking & Spices

  • 1/2 cup Almonds or almond meal, ground
  • 1/2 tsp Baking powder
  • 6 tbsp Muscovado sugar, dark
  • 1 pinch Salt
  • 1 tsp Vanilla extract
  • 3/4 cup Whole wheat flour

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1 Almonds

Found on natalieshealth.com

Description

Ingredients

• 1/2 cup (60g) ground almonds or almond meal
• 3/4 cup (100 g) whole wheat flour
• 1/2 teaspoon baking powder
• pinch of salt
• 1/3 cup (70g) of coconut oil, softened
• 6 tablespoons dark muscovado sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 tablespoon almond milk
• Almonds for decoration

Directions

• Mix the flour, ground almonds, baking powder, and salt. Set aside. In a separate bowl, mix softened coconut oil with muscovado sugar until smooth. Add vanilla extract, egg, and milk and mix well until combined. Add dry ingredients to wet mixture. Mix until you get a firm dough. Shape dough into a ball and wrap in plastic wrap. Leave in refrigerator for 20 minutes. Heat oven to 350F (180°C). Place baking paper on baking sheet. Using spoons and hands, shape the piece of dough into a ball. Gently squeeze it between your hands. Place the ball on a baking sheet and press the almond on top. Bake cookies for 15-17 minutes, or until golden. Do not overbake. Cookies should be soft to the touch. Remove cookies from oven and allow them to cool completely on the cooling rack. Keep cookies closed in air-tight container until serving.