These easy-to-make Hot Cross Cookies are a nice protein rich Easter treat to make with the kids. They have all of the flavours of Easter hot cross buns, but in a grain-free cookie instead. Using almond meal may mean these can’t be taken to school (maybe make the Hot Cross Buffins instead!), but these are perfect any other time! I love the spices any time of yea,r and the crosses can be swapped for drizzles, swirls, or smiley faces!
Health benefits
Rich in healthy fats and plant protein from almond meal, these cookies are also full of fibre and minerals that support satiety and steady energy. The spices including cinnamon and mixed spice, offer antioxidant and anti-inflammatory benefits, while the dark chocolate and cacao nibs bring mood-boosting flavonoids. A nourishing, balanced treat made from real ingredients.
Ingredients
You’ll need almond meal, coconut oil, your choice of natural sweetener (rice malt syrup, honey or maple syrup), cinnamon, mixed spice, vanilla, dark chocolate chips or cacao nibs, and a little true arrowroot or tapioca flour. The optional dark chocolate drizzle adds a lovely finishing touch.
How to make these Hot Cross Cookies
Preheat the oven to 150°C (fan-forced). In a large mixing bowl, combine all the ingredients except the chocolate in a bowl or food processor until just mixed. Roll tablespoons of cookie dough with wet hands and flatten slightly on a lined baking tray. Bake for 15 minutes until lightly golden. Cool completely before drizzling or piping melted chocolate crosses on top. Let the chocolate set before storing.
Serving suggestions and how to store
Enjoy these cookies with a cup of tea, pack them in lunchboxes, or wrap them up for a thoughtful homemade gift. They’ll keep well in an airtight container in the fridge for up to a week, or freeze for longer storage.
Vary these Hot Cross Cookies to suit your dietary needs
For a low-fructose version, use cacao nibs instead of chocolate chips. To make them coconut-free, replace coconut oil with macadamia oil. For a vegan or dairy-free version, use dairy-free or vegan chocolate.
Hot Cross Cookies
Ingredients
- 55 g coconut oil (¼ cup), melted if solid
- 85 g rice malt syrup, honey or maple syrup (¼ cup), approx
- ½ tsp ground cinnamon
- ½ tsp mixed spice
- 1 tsp vanilla – powder, extract or essence
- 2 tbsp dark chocolate chips – or cacao nibs
- 2 tbsp currants
- 150 g almond meal (1¼ cups, firmly packed)
- 2 tbsp arrowroot or tapioca starch
- 50 g dark chocolate
Instructions
- Preheat your oven to 150℃/300°F (fan-forced). It’s preferable to use weight measurements, the recipe will need less adjusting if you do so.
- In a mixing bowl or food processor, combine all of the ingredients except the chocolate until just combined (Thermomix 5 seconds, speed 4). Scrape the sides to incorporate the bits around the edge.
- The mixture should be thick and sticky, but add more almond meal if you can't handle the dough.
- Roll tablespoons of the mix in wet hands and place them onto a tray lined with baking paper.
- Flatten slightly and bake for 15 minutes or until starting to brown on top. The longer they cook, the crisper they become.
- Allow to cool fully. They will firm up as they cool.
- Once completely cool, melt the chocolate and pipe to form a cross. Allow the chocolate to set completely (you may need to refrigerate if the weather is warm) before storing.
Store
- Store in an airtight container in the fridge or freezer.
