These are scrumptious crunchy Christmas cookies with a soft squidgy orangey spice sensation inside. Oranges, allspice, and almonds will fill your kitchen with all the wonderful smells of Christmas!
Full of Magnesium, Vitamin C and tummy soothing spices, these cookies bring all the joy and taste of a delicious treat without the hit of refined sugar and white flour.
Naturally egg-free, soya-free and dairy-free, easy to make gluten-free. Suitable for all ages, even weaning babies from 6 months.
- 100 g Ground Almonds
- 100 g Spelt Flour
- 1 tsp Allspice
- 0.5 tsp Baking Powder
- 25 g Coconut Sugar
- 2 Oranges (just the zest)
- 30 ml Maple Syrup
- 0.5 tsp Orange Blossom Water (optional)
- 0.5 tsp Vanilla Extract
- 1 tbsp Coconut Oil (can use butter)
- Preheat the oven to 180°C, 160°C fan or gas mark 4, and line a baking tray.
- Mix together all the dry ingredients and the orange zest.
- Add maple syrup, melted coconut oil, vanilla extract and orange blossom water and stir.
- Using clean hands create a big compact dough ball.
- Flour the work surface and roll out the dough to roughly 3mm thick. If the dough is too sticky, sprinkle more spelt flour over before rolling.
- Cut out the cookies, using Christmas cookie cutters and place on the lined baking tray.
- Pop in the oven for 10 minutes until they are lightly golden. 12 minutes to make them crunchier.
- Cool before eating or decorating. If you can wait 😉
- Gluten-free: substitute the spelt flour for sorghum or ground-up gluten-free oats (oat flour).
- Nut-free: swap ground almonds for ground sunflower seeds.
- Store in a cookie tin for up to a week, or in the freezer for up to 3 months.
Great texture though I had to do a few subs – I changed the Spelt Flour for Wholemeal Flour and the All Spice for Ginger so I could make them into Ginger Bread Men. Probably because of the wholemeal flour, it needed a splash of milk to bring it together.
My two year old and I loved baking them together, decorating and eating them . Thanks Lucinda.