Ingredients

Method

1. 1
   Make the flax egg

   Combine the milled flaxseed and hot water in a small bowl and stir well. Set aside for 5–10 minutes until the mixture thickens to a gel-like consistency — this is your egg substitute.

2. 2
   Preheat the oven

   Preheat your oven to 170°C / 150°C fan / 340°F and line a baking tray with parchment paper.

3. 3
   Mix the dry ingredients

   In a large bowl, whisk together the rice flour, ground almonds, coconut sugar, cardamom, salt, and baking powder until evenly combined.

4. 4
   Bring the dough together

   Add the thickened flax egg and melted coconut oil to the dry ingredients. Stir until a soft dough forms. It should hold together easily when pressed — if it feels too dry, add a teaspoon of water at a time until it comes together.

5. 5
   Shape the cookies

   Divide the dough into 12 equal portions. Roll each one into a ball, place on the prepared tray, and gently flatten with the back of a fork or your hand to about 1cm thick. Leave a little space between each cookie as they will spread slightly.

6. 6
   Bake

   Bake for 12–14 minutes, or until the edges are just golden. They will still feel slightly soft in the centre — this is normal. They firm up beautifully as they cool, so resist the urge to overbake.

7. 7
   Cool & enjoy

   Leave the cookies to cool on the tray for at least 10 minutes before moving them — they're delicate while warm. Once cooled, transfer to an airtight container.