I enjoy baking and cookies are something I make regularly, different ones each week. We all like our cakes and cookies here so having some control over the ingredients to make them a little healthier is always a good thing! These little Almond and Flaxseed Cookies are bite-sized and great for little fingers, lunchboxes or just with a cup of tea.
Crunchy on the outside but cushion soft in the middle, I make these in my mini macaron pan to try to keep their shape but these cookies aren’t ones that spread all that much due to the self-raising flour. As with all my recipes I keep the sugar content down, I used 70g today but I would use 50g if I were adding fruit.
- 100g unsalted butter, softened
- 185g self-raising flour
- 70g golden caster sugar
- 100g flaked almonds
- 35g golden flaxseeds
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- Pre-heat your oven to 180C/400F Gas 5
- Lightly grease a couple of baking trays., see notes below.
- Rub the softened butter into the flour until you have fine breadcrumbs, stir in the caster sugar, flaked almonds and golden flaxseeds.
- Beat the egg and vanilla extract in a bowl and combine into the dry ingredients to form a dough.
- Shape the dough into small balls, place onto the baking tray, spaced out and flatten slightly.
- Bake for around 12-15 minutes or until lightly golden brown. Place on a wire rack immediately after baking and leave to cool, if you can, I usually can’t, love a warm, just out of the oven, cookie.
If adding fruit to these mini cookies I would reduce the amount of sugar to 50 grams. The cookies were originally made for my toddler girl, perfect bite sized shape for tiny hands!
Instead of baking trays I use a mini macaron pans to give the cookies a uniform shape.
These are brilliant for kiddie snacks and lunchboxes and also because they are mini cookies, a small, low-sugar treat when I need one!