October 14, 2021
Thanks to @berlindaezekiel who created this recipe.
1Sieve almond flour, coconut powder, baking powder and salt into a bowl.
2Cut the plant based Nuttelex into small cubes and rub into flour mixture with your finger tips till it resembles breadcrumbs.
3Whisk egg with a fork and add egg into the breadcrumbs textured mixture. Gently mix till it forms a dough.
4Wrap in cling wrap and chill in refrigerator for 30min / freezer for 15 mins or more till dough is firm to roll.
5Pre-heat oven at 170°C and line tray with baking paper.
6Place dough in between 2 cling wraps and roll out till about 4 inches thick. Use cutter of your choice and gently push the inner corners of the cutter to remove dough.
7Bake the cookies for 15 -18 minutes till outer part of cookies are golden brown.
8Remove cookies from oven and cool on rack. The centre of the cookies will harden after cooling.
9Store them at room temperature in an airtight container for approximately one week.