How To Make Gluten Free Cookies

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Enlarge In this episode of Food For All food intolerance expert Pippa Kendrick shows you how to make delicious gluten free cookies using ground almonds, tahini and raisins.

Prep:20mCook:12mTotal:32m140 g ground almonds60 ml rapeseed or sunflower oil60 ml maple syrup40 g raisins or sultanas1 tbsp tahini1 tbsp sunflower seeds

Preheat your oven to 175°c and line a baking tray with parchment. Mix all of your ingredients together until it starts to form one large ball. Using your hands, tear off a tablespoon sized piece of the dough and lightly shape it into a ball and place onto the baking tray. Repeat until all your mixture has been used up. This mixture should make about 14 cookies. Lightly flatten the balls with a fork and then bake for 10-12 minutes.

The cookies should come out of the oven slightly browned around the edges but still soft to the touch; they will firm as they cool. Transfer the cookies to a wire rack and leave to cool completely before eating or storing.

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