Almond cinnamon Christmas cookies (GF, vegan)
Prep time
Cook time
Total time
Recipe type: Cookies / GF
Serves: about 25 cookies
  • 1 cup ground almonds
  • 1 cup coconut flour (not desiccated coconut but real flour)
  • ½ cup coconut sugar
  • ¾ cup coconut oil, melted
  • 1 chia 'egg' (1 tbsp ground chia seeds + 3 tbsp water)
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp grated orange zest (organic)
  • pinch of salt
  • Note: 1 cup = 250 ml
  • If you don't have ground chia seeds, you can use whole seeds too to make chia 'egg'.
  1. Start by making chia 'egg' combining 1 tbsp ground chia seeds with 3 tbsp water and leave on the side for 10 minutes.
  2. In a large mixing bowl combine ground almonds with coconut flour, coconut sugar, cinnamon and salt. Mix in chia 'egg', vanilla, maple syrup, orange zest and melted coconut oil.
  3. Stir well so it's all well combined.
  4. Preheat oven to 175 C / 350 F.
  5. Roll out the dough between to plastic foils and make sure you don't roll it out too thin as it will get crumbly. If it gets crumbly, you can add a little bit of water to keep it together. Using star cookie cutter cut out cookies making sure they are not too thin, they should be at least 0.5 cm (0.2 inch) thick.
  6. Prepare large baking tray and line it with baking paper. Transfer cookies to the baking tray and bake them for 8-10 minutes or until they start to get golden brown around the edges.
  7. Leave them to cool and sprinkle with powdered xylitol or regular powdered sugar.
  8. Keep in airtight container or metal cookie box. Enjoy!
Recipe by Travelling oven at