Prep Time:
5 mins
Cooking time:
10 minutes
Servings:
15
Ingredients:
- 1/2 cup almond meal
- 2 tablespoons Melrose Organic Full Flavour Coconut Oil
- 1/4 cup Melrose Almond Spread
- 2 1/2 tablespoons Melrose Organic Rice Syrup
- 1 teaspoon baking powder
Method:
Preheat fan-forced oven to 180 degrees. Line baking tray with baking paper.
Place almond meal, coconut oil, almond spread, rice syrup and baking powder in a mixing bowl and combine until it becomes a dough like consistency.
Use your hands to roll the whole mix into one big ball, then separate pieces with your hands and roll them into golf ball sized balls.
Place them onto a baking tray lined in baking paper. Take a fork and press down gently on each ball of cookie dough. Pop into the oven for 10 minutes or until golden.
Remove from oven and allow cookies to cool down to firm up before removing from baking tray and placing on wire rack to cool completely.
Tips:
Remember to keep an eye on the cookies because they turn brown very quickly.