All holidays such as Sinterklaas, Christmas and Easter are one big chocolate fest for the kids. It is nice for them but they easily get a sugar high.
I really appreciate a good piece of dark chocolate from time to time – even more the delicate chocolate from Pierre Marcolini, hmmm – but with all this chocolate and sugar overload I always have some ‘healthy’ sweets at hand like candy balls or these cookies.
I have made a Christmas version with lots of cinnamon and ginger but this Easter version is a bit fresher in taste because I added lemon zest and juice and I have swapped the cinnamon for ginger. Very nice result.
The recipe is quite similar but you just have to use a bit less water because you have the lemon juice.
- 250 gr almond flour
- 100 ml filtered water (I always use a Brita filter to filter my water)
- 130 ml maple syrup
- 2 tbsp coconut oil
- 2 tbsp chia seeds
- 2 tbsp honey
- 220 gr rice flour
- 2 tbsp ground ginger
- 1 tbsp ground cardamom
- 2 tbsp lemon juice
- zeste of 2 lemons (or less if you don't like this)
- Preheat your oven to 180°C.
- Mix all the ingredients together until you have a firm dough. Make sure you don't add all the water at once. You need to get a firm dough that is not too sticky. You can always add more water if the dough doesn't stick enough but take it step by step. Don't kneed it for too long. Wrap the dough in plastic foil and let it rest for 30 minutes in the fridge.
- Start by dusting your counter top with some more rice flour and roll out the dough until it is thin (about ½ - 1 cm).
- Cover a baking tray with oil or a baking sheet and then start by cutting out your cookies. Make sure they all have more or less the same size.
- Bake them in the oven for 15 to 18 minutes if you make big cookies like I did and about 8 to 10 minutes for smaller cookies. Watch out because the sides get easily burnt!
- Let the cookies cool down completely on a cooling rack and then store them in an airtight container until use.