100g /4 tbsppure maple syrup or honey (for non-vegan)
1/2 tspvanilla bean paste
chopped cranberries and pistachios
In a small bowl, combine the dry ingredients.
In another bowl, whisk together all the wet ingredients until well combined. Combine with the dry ingredients.
Using your hands, shape about one tablespoon of the cookie dough into a ball. If you're using small seeds or sprinkles, just roll the balls into the seeds. If you're using larger chocolate chips, press them into the dough.
Place the balls onto a baking sheet lined with baking paper.
Using the flat bottom of a glass, gently press the cookie balls until it’s about 8mm (1/3 inch) thick.
Repeat with the rest of the cookie dough and refrigerate for about 15 minutes.
While the cookies are chilling, pre-heat the oven to 180 ºC (355 ºF).
Bake the cookies for about 7 minutes or until slightly spread out and light golden brown on top.
Immediately out of the oven, the cookies will be very soft. Allow them to cool on the baking sheet for about 10 minutes, then transfer to a cooling rack.
The almond cookies keep well in a cool dry place in a closed container for about 1 week.
Once the cookies are cold, decorate with melted chocolate or icing.