Ingredients:

• 2c whole almonds
• 2c unbleached all-purpose flour
• 3/4c sugar*
• ~200g coconut oil*
• 1 lemon zest
• 1/2 lemon juice
• 1 tbsp. flaxseed meal*
• ~3 tbsp. filtered water
• 1 tbsp. cinnamon
• 1/2 tbsp. cloves
• 1/4 tbsp. ginger
• salt to taste
• jelly for filling (raspberry)

Directions:

Blend whole almonds until desired size (suggested: mostly well blended with a bit of larger chunks for a crunch. Combine dry ingredients except for flaxseed meal. Make vegan egg by adding water to flaxseed meal and stirring until a runny yet gelatinous consistency is achieved.

Add coconut oil, “egg”, lemon juice, and lemon zest to dry ingredients. Mix with hands until homogenous.

Little cookies: Lightly line mini cupcake tray with coconut oil. Form the dough into small balls (~1in tall, so that if the ball is in the cupcake mold, the top of the ball is about flush with the top of the tray). Then gentle manipulate dough to resemble a bowl in the tray, filling it then with any jelly, my favorite is raspberry!

Pie: use a pie tray instead, also lining it with dough. Use most of the dough to line tray, and top the with the remnants by rolling out dough and either cutting it into strips and thread it delicately, or use cookie cutters to top it artistically.

Set oven to 350F and let cook till preferred amount– 20-25min

Modifications*: 3/4c sugar vs 2c sugar, coconut oil vs butter, flaxseed meal+water vs 1 egg.

Great for Christmas time!! or anytime 😉 Enjoy!!