Ingredients
180g blanched almond meal (see Notes for nut-free variation)
80g honey
50g cold salted butter, roughly chopped (see Notes for dairy-free variation)
1 tsp vanilla extract, or 1/2 vanilla powder
1/2 tsp bicarb soda
1/4 tsp fine salt
2 tsp Quirky Cooking Pumpkin Pie Spice Blend, OR
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Optional: 1 Tbsp coconut sugar / panela / rapadura to sprinkle on top
Instructions
- Preheat oven to 170C.
- Mix all ingredients in a bowl until well combined.
- Roll into walnut sized balls, space 5cm apart on lined trays.
- Press down slightly with two fingers or a fork. If desired, you can sprinkle with a little coconut sugar or panela/rapadura.
- Cook 10-12 minutes, or until golden brown. Leave to cool on the tray.
Thermomix® method:
- Mix all ingredients 20 sec/speed 6. Continue as above.
Notes
Variations:
Nut Free: Use 100g sunflower seeds + 100g pepita seeds instead of almond meal (milled to a fine meal)
Dairy Free: Use 40g coconut oil + 1 tsp milk of choice instead of butter