What is more festive than a bit of Christmas baking! Today we are making some delicious plant-based, vegan gingerbread cookies. Recipe brought to you by Delciously Ella. I can tell you, they are yummy - perfectly crunchy and make the house feel more festive than you know! Recipe is below.

100g almonds
130g pecans
180g brown rice/buckwheat flour
95ml maple syrup
95ml water
2 tbsp ground ginger
1 tbsp coconut oil
2 tbsp chia seeds

Preheat your oven to 180c

Blend together your almonds, pecans and buckwheat to make flours. I did this individually then mixed the three together.

Once mixed in the remaining ingredients - You can do this by hand like I did, or use the blender.

If too sticky pop in the fridge to firm.

Roll out the dough and cut into shapes.

Bake for 15-20 mins at 180c.

They keep for five days.

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// ABOUT

At its heart OKAY BY NOON documents my personal journey into the world of WELLNESS (think mental health, self care, self love, creating your physical space and real conversations with women I admire) and my love of good (VEGAN) food. You'll also find a dash of STYLE thrown in for good measure.