2 cups wholewheat spelt flour
1 tsp bicarbonate of soda
1/2 tsp salt (Himalayan rock salt works well)
1 cup almond butter
1 cup whole almonds
1 cup maple syrup (type 2 or 3)
1/3 cup almond oil or if not, extra virgin olive oil
1 1/2 tsps vanilla extract
Preheat oven to 350F/ 175 C degrees.
Combine the flour (sieved), baking soda and salt in a bowl. In a separate bowl add the almond butter, maple syrup, oil and vanilla. Mix until well combined. Add the flour mixture to the almond butter mix and stir until just combined (do not over mix).
Pulverise the almonds in a mortar and pestle or food processor until broken up but still in large chunks. Add to the mix and stir in very gently. Let it stand for 5 mins then give it another gentle stir. Take heaped teaspoons of the mixture and drop them on to a greased baking sheet – this should make up to 24 cookies. Press them down with the back of a fork.
The cookies will spread while cooking so leave some space between them. Bake for 10 – 12 mins, the edges should be brown, but the cookies will still be soft. If you over cook them they will be very dry. Remove from the oven and cool on the tray for 5 mins, then transfer to a cooling rack. These cookies are american style cookies so they will be soft and chewy, rather than crispy like british biccies! They can be kept in an airtight tin for several days 🙂