It's an incredibly easy recipe and the biscuits taste absolutely delicious, soft and 'buttery' like an Indian spiced shortbread. So here we go...

Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka



  •  75g almond flour
  • 45g chickpea flour
  • 0.5 tsp cardamom
  • Pinch of saffron
  • 3.5 tbsp coconut sugar
  • 85g coconut butter *
  • 50ml plant milk


      • Mix together the chickpea flour and almond flour
      • Add the coconut sugar, cardamom and saffron and mix until combined
      • Heat the coconut butter in a saucepan until softened and knead into the flour and sugar mixture
      • Knead the dough for 3-5 minutes with your hands
      • Divide the mixture into small balls (around 16) removing any cracks with your fingers. Place the balls on a baking tray and press on them slightly (do not flatten. I used a stencil to do this)
      • Bake at 150 for 15-18 minutes. Keep an eye to ensure that the cookie is not turning brown
      • Remove from the oven and cool for 5 - 10 minutes

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