Serves 10 | Gluten free, dairy free, vegan
Ingredients (Take 2)
· 100 g almond flour
· 80 g gluten free all purpose
· 30 g hemp seed protein powder
· 130–150 g sugar
· 30 g honey
· 5 g baking powder
· 2 g baking soda
· 3 g salt
· Zest of 1 lemon
· 100 g olive oil
· 25–30 g lemon juice
· 1–2 g vanilla extract
Method
1. Preheat the oven to 350F.
2. Add all the dry ingredients together. Mix with a fork.
3. Add all the wet ingredients in a separate bowl. Whisk together to combine oil and lemon juice. Add to the dry ingredients and use spatula to mix.
4. Place in the fridge for 30 minutes to solidify slightly before forming cookies.
5. Arrange parchment paper on a large baking tray and scoop 20 mini cookies. Give enough space between cookies as these tend to flatten.
6. Bake for 6 minutes. Rotate the tray around and continue baking for an additional 6 minutes.
7. Remove and allow to cool completely before eating.
Tips
· Pairs well with Lavender Cashew Cheesecake as cookie crumb or base.