Almond and Butter Cookies
  • 300g Almonds (or almond meal if you don’t have a thermomix – but use less, around 270g)
  • Pinch Himalayan Sea Salt
  • ½ tsp vanilla powder
  • 80g Pureharvest rice malt syrup
  • 100g butter (very soft)
How to
  1. Preheat oven to 175 °C and grease or line a baking tray.
  2. Add almonds to thermomix bowl (if using whole almonds, otherwise just add in your almond meal). Process spd 7, 10 seconds (don’t overdo it otherwise you will have almond butter!).
  3. Add sea salt and vanilla powder. Mix spd 4, 10 seconds. Give the mixture a stir with your spatula just to make sure it’s mixed through.
  4. Add remaining ingredients. Mix spd 4, 10 to 15 seconds until well combined. Mixture will be very, very sticky (I repeat – very sticky)!
  5. Roll into roughly teaspoon sized balls and place on tray. Press down biscuits with your fingers to flatten them out (this again is personal preference, but as I like them crunchy I make sure they are fairly flat). This makes about 40 to 45 small biscuits.
  6. Bake in the oven for 5 to 10 minutes. Remove once they are a nice golden colour.
Tips and Variations

Sometimes I use almond pulp leftover from making almond milk for these cookies – make sure your pulp is dried out properly, otherwise it will result in a soggier (and less yummy) cookie!
As I mentioned above, if you would like a chewier biscuit, adjust the almond meal to rice malt syrup ratio.
In the original version, Elana rolls the dough out between two sheets of paper, places in the fridge to harden and cuts the cookies out – if you prefer neater biscuits you can do this but again will need to reduce the wet ingredients.


Add some cacao nibs for chocolate chip, or cacao powder for chocolate cookies.
For jam drop biscuits, simply press an indent into the biscuits with your finger and add some healthy jam into the centre of each biscuit before you bake them!
Recipe by LoulouZoo at