Hot Cross Cookies

Soft and chewy, and bursting with that delicious Hot Cross Bun flavour!

Ingredients (makes 12 cookies)

• 1.5 cups almond meal

• ½ gluten free plain flour

• 1.5 tsp baking powder

• ½ tsp salt

• ½ cup coconut sugar

• ½ tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ginger

• 1 tsp vanilla extract/stevia

• ⅓ cup almond milk

• ⅓ cup coconut oil, at room temperature (should be slightly solid, or can sub for nutelex)

• 1 flax egg

• ⅓ cup raisins

• ¼ chopped walnuts (optional)

• Dairy-Free White Chocolate, melted (for crosses)

Method

1. Preheat the oven to 180 degrees celsius, fan-forced.

2. Cream the sugar, coconut oil, flax egg, and vanilla.

3. Add the salt and milk, and stir. Then add the almond meal, flour, baking powder and spices and combine with spatula. Lastly, fold through the raisins and walnuts (optional).

4. Refrigerate batter for 20 minutes.

5. Scoop out a tbsp of mixture at a time, roll into balls and place of a lined baking tray. Flatten cookies with the back of a slightly wet fork.

6. Bake for 15 minutes, or until golden.

7. Allow to cool and then pipe on crosses with the melted white chocolate.