Spiced Almond Cookies with Coconut Milk
Almond flour adds magnesium, vitamin E and some fiber, while coconut milk keeps the texture soft without dairy. Ginger, cinnamon and orange zest add spice, and erythritol lowers the sugar load.
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.
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