Vegan vanilla and almond cookies

To bake the vegan cookies, mix the wholemeal flour, ground almonds, sugar and a pinch of salt in a large bowl. A good tip is to sift the flour before mixing to avoid lumps and make the cookies fluffier.

The coconut oil should be soft but not liquid. Add it to the dry ingredients and mix it in with your hands. It may seem strange, but the warmth of your hands will help to distribute the oil evenly and achieve a sandy texture.

Then add the water and vanilla extract and knead the dough until it holds together. But don't knead for too long, otherwise the cookies will become hard.

Shape the dough into a disc, wrap it in cling film and leave it to rest in the fridge for at least 2 hours.

Preheat your oven to 180°C and line a baking tray with baking paper.

Roll out the dough on a floured work surface and cut out your cookies. Place the vegan cookies on the prepared baking tray and bake for 12 to 15 minutes until golden brown.