Photos and recipe below all from here.
1 cup gluten free rolled oats
1 cup desiccated coconut
1 cup ground almonds
1/4 cup sesame seeds (optional)
2 tbsp poppy seeds (optional)
4 tbsp honey
4 tbsp butter (coconut oil or olive oil also works well)
1/2 tsp baking soda
1 tsp apple cider vinegar a pinch of sea salt
Preheat the oven to 160°C, and line a baking tray with baking paper. In a food processor add all of the ingredients Process until a dough like texture is achieved. You may need to scrape down the sides a little.
Using your hands, form small balls and place them on to the baking paper, a couple of centimeters apart as they expand a little. Using a fork or your fingers, press down on each ball to flatten in half.
Place in to the oven and bake for 12-15 minutes or until nice and golden on the outside. Leave to cool.
Makes around 20 cookies, will keep for 3-4 days in an airtight container. They also freeze fantastically.
*gluten free
*dairy free (using olive or coconut oil)
*refined sugar free
