Vegan almond cookies with black currants
Almond flour and coconut oil create a soft base, while black currants add tartness and fiber. The recipe contains no eggs or dairy. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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Servings: 10 (1 serving ≈ 38 gram)
Digestion time: 3 hour
Mix almond flour (170 g), erythritol (30 g), baking soda (2 g), and lemon zest (4 g). Add black currants (100 g) and melted coconut oil (72 g).
Mix the dough and shape 10 balls with wet hands. Place them on a baking sheet and press each with a fork in a crosshatch pattern.
Bake the cookies at 180 degrees C for 15 minutes. Cool them on the baking sheet before serving.
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