These vegan, gluten free babies are so easy to make and so darn delicious, you can’t imagine 😍 not to talk about how cute they look 😱 my Boma celebrated her 85 year anniversary and I just had to bake them for her. And they delivered as promised, as she enjoyed every single one of them whiles I loved making her these little bites of heaven.
So, below are the details on how to make them yourself.
Start with finely grounding 200g of raw almonds. I tried this recipe with mixed types of nuts and it came out also delicious so feel free to use what you have at your disposal, as longs as its nuts 🤪 Some of you might be able to buy almond flour at a reasonable pice, directly from your supermarket – and thats ideal. But for those of us for which it’s not very accessible, buying raw nuts and finely blending them is the solution.
Next step : the flex egg. It’s something new to me too, tried it for the first time now, but it convinced me that it does replace egg in vegan dishes easily. Use 2 tblsp. of flex seeds with 6 tblsp. of water and rest for 5-7 minutes, until it thickens. Once ready to be used, add the vanilla, orange zest, nutmeg; this way it will incorporate easier and evenly.
Now to the sugar: I know, it’s a lots, but they are after all cookies 🤭 I choose to go for less processed sugar like the brown one made out of sugarcane. You can substitute it with honey, but it will loose from its texture.
Combine all ingredients together an keep kneading. Might look dry at beginning, but once it incorporates, it becomes quite sticky. Form the balls and toss them through white powder sugar and arrange on a tray. Stick in the oven for 12 minutes and voila ! You got yourself a super delicious treat to enjoy with a warm drink.
Optional, you can add 2 tbsp. of cacao powder or matcha powder to the daugh. Had some received from a good friend, Mai, so had to give it a try. The color came out amazing 😱
Hope you love them just as much as I do. Have a great week all 💕
⏳ Time : 15 min prep time, 12 min to bake
Serve 15 🍪
For the dough
- 200g of raw almonds or almond flour
- 100g of cane sugar,
- Pinch of salt
- Flex egg
- 1 teasp. of vanilla
- 1/4 of orange zest
- 1 teasp. of baking powder
- 4 tbsp of powder sugar
- Optional 1 tblsp. of matcha powder
For the flex egg
- 2 tblsp. of flex seeds
- 6 tblsp. of water
- Pre-heat oven to 180 degrees.
- Make the flex egg and set for 5-7 minutes aside.
- If you use almond flour, skip this step. Otherwise ground the nuts finely.
- Add vanilla, orange zest and nutmeg to flex egg.
- In a bowl mix all ingredients until well combined. Do not add water, just keep mixing until sticky.
- Form the balls and toss through powder sugar. Slightly flatten each.
- Lay on a tray layered with baking paper and bake in preheated oven for 12 mins.
- Let cool down and enjoy.