These cookies are wonderfully spicy with lots of added nuts, which makes them perfect for a delicious Christmas treat or gift.
They contain protein and healthy fats, plus they’re free from refined sugar so they’ll keep you feeling fuller for longer, and won’t upset your blood sugar in the way that regular biscuits or other festive treats can.
Makes 12 biscuits
150g unsalted butter, softened or coconut oil
100g coconut sugar or 70g xylitol
100g gram (chickpea) flour
100g ground almonds
60g mixture of hazelnuts and pecans, roughly chopped
1 tsp vanilla extract
½ tsp ground ginger
½ tsp cinnamon
¼ tsp ground cloves
Preheat the oven to 180 degrees C. Line two baking sheets with parchment paper. Cream the butter and coconut sugar/xylitol together, and then beat in the rest of the ingredients – you can also mix the ingredients together in a food processor. Divide the mixture into twelve balls, and place them on the baking sheets, flattening slightly with your palm. Bake for 15 minutes, remove from the oven and let them cool slightly before transferring them onto a wire rack to cool completely. They will really firm up as they cool so don’t be tempted to eat them when they are warm!