Full Moon Cookies

Suitable for all those affected by the Full Moon. These fluffy gluten- free, vegan cookies are a treat to indulge in during the Full Moon. They will crackle a bit in the oven, which to me look like craters in the moon. Packed with flavour bombs like coconut, pistachios, and lemon, this is a great treat to add to your Full Moon ceremony.

Yield: 8-9 medium sized cookies

Dry Ingredients:
1⅓ cups superfine blanched almond flour
2 tbsp coconut flour
½ tsp baking soda
1 pinch flaky sea salt
¼ cup shredded unsweetened coconut flakes
1 tsp dried lavender (optional)
Zest from ½ a lemon
¼ cup shelled pistachios, roughly chopped

Wet Ingredients:
1 tsp lemon juice
⅓ cup maple syrup
¼ cup coconut oil

Method:
1 - Preheat oven to 350° F.
2 - Sift almond flour, coconut flour, and baking soda into a bowl. Add the rest of the dry ingredients except for the pistachios.
3 - Add the wet ingredients and stir with a spoon until thoroughly mixed. Fold in chopped pistachios.
4 - Shape cookies into approx 2 tbsp balls and flatten a little with the palm of your hand
5- Bake for 20-23 minutes, or until edges and tops of cookies are golden brown. Let cool completely on tray when finished before removing (cookies will be soft right out of the oven)