These delicious healthy cookies are full of dense nutrients and a fun activity to make with your kids on a rainy afternoon. Infused with chamomile tea will also add a pleasant herbal flavour and a nice calming effect on everyone’s nervous system.
1 large egg or vegan egg replacer
1 teaspoon almond extract or a few drops of hazelnut stevia
1/4 cup honey
2 tablespoons coconut oil, melted
2 cups blanched almond meal
1/2 cup coconut flour
1/2 teaspoon baking soda
1 tablespoon of beet or pomegranate powder or 3 drops of natural pink food colouring- with a natural colour, you get richer colour - beet powder fades away a little while baking
1 tsp of chamomile tea ~ dissolved in boiling water 1 tsp ~ let sit for 5-10 min to make strong brew (strain and place in the freezer to cool)
A pinch of salt
Preheat the oven to 180 C and line a baking sheet with parchment paper.
Whisk together dry ingredients and set aside. In a separate bowl, whisk together the wet ingredients (not the food colouring or powder) and fold in the dry ingredients until a dough is formed.
On a lightly floured surface, divide the dough into two equal pieces and knead the food colouring into one half. Shape each dough into logs, as pictured, and set in the fridge to cool for 15 minutes. Then, slice each log into thirds and swap out the middle dough so each log has an alternating colour (i.e. pink-white-pink & white-pink-white). Set in the fridge for 15 minutes to chill, then repeat the process of slicing each log into thirds, swapping out the middle dough to create the alternating chessboard pattern.
Slice each patterned log into 1/2 inch squares and bake for 6-8 minutes (watch closely to prevent over-browning).
Serve still warm with a touch of butter and extra honey if you like, or have it as a snack for yourself or your kids' lunchbox.
You can find all your ingredients at Santos Organics! In-stores or online.