Spiced Almond Cookies with Coconut Milk

Almond flour, Coconut milk (unsweetened), Erythritol, Coconut oil, Baking soda, Xanthan gum, Ground ginger, Cinnamon, Orange zest, Clove, Nutmeg

Mix: 10 min. Bake in the oven: 12 min. Knead the dough: 5 min. Slice: 5 min. Cooking: 30 min. Heat on the stove: 5 min. Combine the dry ingredients: 5 min. Cool down: 5 min.

Mix Almond flour (150 g), Erythritol (60 g), Baking soda (4 g), Xanthan gum (2 g), Ground ginger (2 g), Cinnamon (2 g), Clove (1 g), Nutmeg (1 g) and Orange zest (2 g) in a bowl.

Melt Coconut oil (40 g), then add Coconut milk (unsweetened) (60 g). Pour the liquid mixture into the dry ingredients and knead a soft dough.

Roll the dough to 3-4 mm thickness, cut out cookies and transfer them to a parchment-lined tray. Bake at 180°C for about 12 minutes.

Turn off the oven and let the cookies cool inside for about 30 minutes so they dry slightly and hold their shape.