It’s that time of the year for airplane cookies. This year’s recipe is a cross between these two recipies and I improvised as I went: Cut out Almond Butter Cookies from Tasty Eats and Almond Cookies from The Greek Vegan.
Ingredients:
- 1 ½ cups whole wheat flour
- ½ cup almond meal
- ½ cup maple syrup
- 2 tbsp powdered sugar
- ¼ tsp salt
- 1 tsp baking soda
- 1 tsp pumpkin spice
- 1 tsp orange spice
- 1 stick butter
- 1 tbsp flax meal + 3 tbsp water
- 1 tsp cardamon powder
- 1/3 cup butter scotch chips
- Icing to decorate
Mix flour, almond meal, salt, baking soda, powdered sugar, cardoman in a bowl. Lightly mix three tbsp of water and flax meal in a small bowl and add to the dry ingredients. Add maple syrup, butter stick, pumpkin and orange spice and mix well. Add butter scotch chips and mix. Wrap in a platic paper and set aside in the refrigerator for 2 hours.
When ready to make place a ball of batter between two parchment papers and roll out into an even circle. Remove top parchment, using airplane cookie cutters cut out the cookies. Layout on baking trays.
Pre-heat oven to 350 degrees. Bake cookies for 10-12 minutes. Cool and eat as is or decorate with icing.
Happy Holidays!
Fly 'n Cook 