Ginger Oat Cookies with Almonds

Ingredients

• 135g / 4.76oz Organic rolled oats
• 55g / 1.94oz Chopped almonds
• 40g / 1.41oz Desiccated coconut
• 1 tsp Ground ginger
• 0.5 tsp Ground cinnamon
• 0.25 tsp Grated nutmeg
• 2.5 tbsp Coconut oil or butter
• 1 tbsp Milk

Preparation

1. Preheat the oven to 150°C (302°F).
2. Combine 135g / 4.76oz organic rolled oats, 55g / 1.94oz chopped almonds, 40g / 1.41oz desiccated coconut, 1 tsp ground ginger, 0.5 tsp ground cinnamon, and 0.25 tsp grated nutmeg in a food processor.
3. Add 2.5 tbsp coconut oil or butter, honey, and vanilla. Blitz for about 15 seconds.
4. Add 1 tbsp milk and blitz again.
5. Line two baking sheets with silicone baking paper.
6. Roll the dough into 20 small balls and flatten slightly on the baking sheet.
7. Bake for 25 minutes or until golden brown.
8. Cool completely before eating.