Carefree Cookie

Ingredients

• 1 tbsp Reformhaus® psyllium husk
• 80 g walnuts from Lihn (available at Reformhaus®)
• 80 g Cranberries from Reformhaus®
• 100 g almond flour from Bauck (available at Reformhaus®)
• 150 g oat flour from Bauck (available at Reformhaus®)
• 0.5 tsp cloves powder from Brecht (available at Reformhaus®)
• 1 tsp cinnamon powder from Brecht (available at Reformhaus®)
• 1 tsp Weinstein baking powder from Natura (available at Reformhaus®)
• 0.25 tsp sea salt from Brecht (available at Reformhaus®)
• 80 g coconut oil from Vitaquell (available at Reformhaus®)
• 60 g date syrup from Rapunzel (available at Reformhaus®)
• 60 g brown almond butter from Rapunzel (available at Reformhaus®)

Instructions

1. 1.

   In a small bowl, whisk psyllium husk with 5 tbsp cold water and let it swell for 10 minutes.

2. 2.

   Meanwhile chop walnuts and cranberries and combine them with almond and oat flour, spices, baking powder, and salt in a large bowl. Add coconut oil, date syrup, almond butter, and the swollen psyllium mixture; knead into a smooth dough. Cover and chill in the refrigerator for about 30 minutes.

3. 3.

   Dust a work surface with a little oat flour and roll the dough to about 0.5 cm thickness. Cut out cookies using cookie cutters or a glass. Place them on a parchment-lined baking sheet, leaving some space between each piece.

4. 4.

   Bake Carefree Cookies for about 12 minutes in a preheated oven at 200 °C (convection: 180 °C; gas: level 3). Let the cookies cool on a wire rack.