Pastry lover? This healthy, wholesome take on an almond croissant is sure to top your sweet tooth list. Loaded with skin-loving collagen – and flavoured with delicious vanilla, these cookies offer up a rich and creamy almond filling that is sure to leave you wanting more.
From organic spelt flour for added fibre and protein (it’s also a more easily digestible flour compared to wheat) to coconut sugar for natural sweetness, indulge your tastebuds with this under 30-min tasty treat.It’s also dairy free, and gluten free too.
Vegan? Skip the egg (and collagen) in this recipe and make a substitute with ground flaxseed and water. Simply add 1 tablespoon of ground flaxseed with 3 tablespoons of water and let rest for 5 minutes before adding to your mixing bowl.
Ingredients:
For the almond filling
- 1 ½ cups ROAR Organic Almonds Activated
- ½ cup ROAR Organic Artisan Coconut Sugar
- 1 egg
- 3 Tablespoons BioBalance Certified Organic Virgin Coconut Oil, melted
- 1 serving Two Islands Collagen Beauty Powder - Vanilla
For the cookie dough
- 1 cup BioBalance Certified Organic Virgin Coconut Oil, melted
- ½ cup ROAR Organic Artisan Coconut Sugar
- 1 egg
- ½ teaspoon baking powder
- 3 cups Chantal Organics White Spelt Flour
- ½ cup sliced almonds
Method:
- Preheat your oven to 175°C and line two baking trays with parchment paper.
- For the almond filling, blend all the filling ingredients in a food processor until they form a thick paste. Set the filling aside.
- In a separate bowl, mix the melted coconut oil, coconut sugar, and egg until you achieve a creamy texture (use an electric mixer if you have one). Then, sift in the flour and baking powder, gently kneading until the dough is well combined.
- Using an ice cream scoop or large spoon, portion out the cookie dough. Make a small indentation in the centre of each portion and fill it with a spoonful of the almond filling. Roll the dough between your palms, then coat it with sliced almonds. Place onto a lined baking tray and press the cookie ball down slightly with the palm of your hand. Repeat this process until you have 8 large cookies.
- Bake in the preheated oven for 12-15 minutes until golden brown. Allow them to cool completely before enjoying them.
Makes: 8 large cookies | Prep time: 10 minutes | Cook time: 15 minutes
Dietaries: Vegetarian | Dairy Free | Gluten Free
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