They are also gluten-free, dairy-free, and refined sugar-free. Refrigerate the dough prior to baking for 30 minutes to prevent the cookies from spreading. I love them with ice cold milk — almond or regular. They’re parev and will make a delicious end to your Seder meal with parev ice cream or any time with a coffee.  

Method: 

• Pre-heat oven to 200°C (180°C fan).
• In a large mixing bowl beat the eggs, add the almond butter and vanilla.
• In a separate bowl mix the ground almonds, coconut sugar, chocolate chips, salt and baking powder until everything is evenly distributed. Add the dry ingredients to the wet mixture, until fully combined - the mixture will be very sticky. Refrigerate for 30 minutes.
• Line two baking trays with a silicone baking mat or baking parchment. Use a tablespoon to spoon 10 cookies onto the tray, keeping them about 7cm apart. Shape them into biscuits with wet hands. (Tip: you may want to refrigerate them again for 15-20 minutes – until firm before baking to limit the spreading.)
• Bake for 12-15 minutes, or until golden brown around the edges. Cool on the tray for 10 minutes, then transfer to a wire rack to cool underneath. l These cookies taste great straight from the oven, or they will keep for 1 week stored in an air tight container.

Find more of Lisa’s recipes here.

First published in the JC in April 2018