Almond Sultana Cookies

Make these delicious little gluten-free and dairy-free  cookies with the children for the school lunchbox or afternoon tea.  And don’t forget to book them in now to my kids cooking classes during the July school holidays.

Inroduction

About this Recipe

By: Sheridan Rogers

Make these delicious little gluten-free and dairy-free  cookies with the children for the school lunchbox or afternoon tea.  And don’t forget to book them in now to my kids cooking classes during the July school holidays.

Ingredients

  • almond meal (ground almonds) 2 cups
  • coconut sugar 1/2 cup
  • gluten-free baking powder 1 1/2 teaspoons
  • pure vanilla essence 1 teaspoon
  • cinnamon 1 teaspoon
  • orange zest 1 teaspoon
  • eggs 2, at room temperature
  • nut butter 1/3 cup
  • coconut oil 1/3 cup, melted
  • sultanas 1/2 cup

Makes 16 – 18 small bite-size cookies Preheat oven to moderate (180degC/160degC fan forced). Line a baking tray with baking paper. Place all the dry ingredients, including the orange zest, in a bowl and mix well to combine. In a separate bowl, whisk together the eggs, nut butter and oil. Add egg mixture and sultanas to the dry ingredients and stir to combine. Make small balls with the mixture, about 1 tablespoon each. Place on lined baking tray and gently press with a fork. Bake for ten minutes or until golden brown. Remove from oven and cool on tray until firm, then remove to cake rack. Tip: look for ABC (almond, brazil and cashew nut) nut butter – but any nut butter will be fine.  Make sure your oven isn’t too hot as the cookies will brown too quickly.