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Christmas Almond Cookies

Christmas Almond Cookies
These vegan, gluten-free cookies are made using aquafaba, which is the liquid left over from tinned or cooked chickpeas. Recipe makes approx. 15-20 cookies.

¼ cup aquafaba liquid (from tinned chickpeas or you can make your own)
2¼ cups almond meal
2/3 cup castor sugar
1 teaspoon almond extract (less or more depending on your taste preferences)
½ cup flaked almonds


  1. Preheat oven to 180C degrees and line a baking tray with non-stick baking paper.
  2. In a small bowl, whisk the aquafaba with a fork until it is light, frothy and foamy.
  3. In a medium-sized bowl, combine the almond meal and caster sugar.
  4. Add the whisked aquafaba to the dry mix, along with almond extract. Mix well until thoroughly incorporated.
  5. Place the flaked almonds in a small bowl
  6. Roll the almond mixture into approximately 3cm sized balls and press into almond flakes.
  7. Place on prepared baking tray leaving enough space between each cookie.
  8. Bake for 13-15mins or until lightly browned.
  9. Allow to cool slightly on tray before transferring to a wire rack to cool completely.
  10. Store in an airtight container. Best consumed with 5 days.
  11. Can sprinkle with icing sugar if you desire.

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