This is a recipe I developed years ago, that I make now and then for a treat – they can be made gluten-free or with spelt flour, and they’re really yummy – just ask the kids 🙂 If you’d like to make your own gluten-free flour, I have a recipe on this page: Wheat Substitutes.
The almond butter adds some protein and calcium, which is a plus. I make the almond butter first with this recipe, then add the other ingredients. You could use any nuts, or pre-made nut butter – macadamia, cashew, peanut – and you could also add some chopped pecans or walnuts if you like. Yum!
If you don’t have a Thermomix, you can just mix the dough in a mixer or by hand.
For a nut free version, just use sunflower seed butter instead of the almond butter. For an egg free version, use ‘chia eggs’ instead of eggs (see recipe).
The dough can be made ahead, rolled into a log and wrapped in greaseproof paper, then placed in the freezer until you ‘need’ some cookies. To use, thaw the dough for 10 minutes or so, then slice into 1cm thick rounds, place on a baking tray and pop them in the oven. It’s great to have some in the freezer for when visitors drop by!
Note: You can find fine sea salt for this recipe in my online store here!