For 14 cookies
2 tbsp. La Vida Vegan coconut spread
140 g almond flour
45 g coconut flour
35 g coconut shavings
50 g coconut oil
100 g maple syrup
25 g lemon juice
1 tsp. baking powder
1 tsp. lemon zest
2 tbsp. poppy-seed
1 tbsp. ground flaxseed
Pinch of salt
Add two tablespoons of warm water to the ground flaxseed and let it soak for 5 minutes. Mix the almond flour, coconut flour, baking powder and salt in a large bowl. Then, melt the coconut oil and La Vida Vegan coconut spread and mix it with the maple syrup until it becomes a smooth consistency. Add the ground flaxseed, lemon juice and zest and continue mixing. Then, gradually add the dry ingredients and mix it until it becomes a smooth dough. Now, add the coconut shavings and poppy-seed, mix this and let it rest for 10 minutes in the fridge. Preheat the oven at 165°C degrees and coat the baking tray with baking paper. Use an ice cream scoop to make even cookies, knead til it become a little ball and lay them on the baking tray. Press a glass on top of the cookies so they flatten and bake them in about 14 to 16 minutes until they are gold brown and done.
