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Mikan Almond Cookies

Festive, citrusy bite-sized cookies you won’t be able to stop munching on. Vegan too!

Servings

9~10

Prep Time:

10 min.

Bake for:

12 min.

Good For:

Desserts, snacks

Introduction

Mikan Almond Cookies

Both my husband and baby are obsessed with mikan (tangerines). One of our favorite activities to do this season is go tangerine picking and our house is constantly packed with tangerines!
I wanted to create a festive cookie recipe using their favorite fruit so I’ve paired mikan with Christmassy almond scents for this vegan, dairy-free and gluten-free recipe. Another shining ingredient I used is thyme honey from Helios Greek Products. It has such a light, sweet flavor that comes through nicely even after baked. This recipe is very easy for those busy holiday days!

mikan almond cookies eat with meraki

Ingredients

  • Almond flour, 1 cup
  • Honey, 2 tbsp.
  • Tangerine, 1
  • Tangerine zest, 1/2 tbsp.
  • Melted coconut oil (or butter), 1 tbsp.
  • Almond essence, 1/4 tsp.
    Preheat your oven to 180C.
    Grate your tangerine to get the zest. 1 tangerine’s worth of zest comes to around 1/2 tbsp.
    Peel off remaining skin and blend your tangerine until it’s liquid in a food processor.
    Mix all ingredients well until smooth.
    Line your baking pan with a baking sheet and make round balls of cookie dough. Flatten slightly with a spoon.
    Bake for 12 minutes until brown.
    Cool for 10 min. and enjoy with tea!

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