Ingredients

The following ingredients have 4 Servings
  • 1.5 tablespoons ground chia seeds (or flax seeds)
  • 3 tablespoons cold water
  • 325 g plain flour
  • 75 g ground almonds
  • Pinch salt ( optional)
  • 100 g coconut oil (melted)
  • 75 g agave syrup (or pure maple syrup)
  • 1 teaspoon ground ginger
  • 1 teaspoon spirulina powder
  • 4-6 tablespoons non-dairy milk
  • 50 g dark chocolate (melted, optional)
  • sifted icing sugar (to decorate)

Instruction

  • Firstly make your chia eggs. Use a blender to grind your seeds then place 1.5 tablespoons of ground chia seeds in a small bowl and mix with 3 tbsp cold water. Stir and set aside for a few minutes to thicken.


  • Place 325g plain flour, 75g ground almonds, 100g melted coconut oil, 75g agave (or maple) syrup, 1 teaspoon ground ginger, 1 teaspoon spirulina powder and your chia eggs into a large mixing bowl and mix well.
  • A spoonful at a time, add your milk, mixing as you go, until you have a soft dough that isn’t too sticky. You might not need to use all the milk so add it slowly.
  • Scrape the dough out onto a lightly floured work surface and knead for a few moments until you have a smooth dough.
  • Pop in an airtight container in the fridge for half an hour - doing this will make it easier to work with.
  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line three baking trays with greaseproof paper.
  • Lightly flour your work surface and roll out the dough until it’s around 5mm thick. Cut into Christmas tree shapes using your cookie cutter.
  • Put each cookie on the baking tray and bake for 10-12 minutes until just turning golden. The longer they cook the more chance there is of the green colour being replaced by brown so keep a close eye on them.
  • Transfer to a wire rack and allow to cool completely before decorating.