AUTUMN LEAF COOKIES
8th October 2025
Category
Classical & MKD Recipes
Fat: 62.12g Protein: 12.93g CHO: 4.12g Kcal: 627 CLASSICAL 3.64:1 RATIO
Notes
Mo’s tip: I found that if I jiggled the cutter a little, it helped to separate the cookie from the remaining dough making it easier to lift onto the baking tray. Using brown sweetener and flaxseed gave a good brown colour. You could use a little food glitter to give the cookies a sparkle. Good for treats. I made 6 large cookies from this mixture. Each one has: 10.35g fat / 2.15g protein / 0.68g CHO
Ingredients
- 36g Butter
- 54g Ground almonds
- 6g Flaxseed – LINWOODS MILLED ORGANIC
- 24g Sweetener - TRUVIA BROWN or SUKRIN GOLD
- You will also need 1g of ground ginger or mixed spice.
Instructions
- Pre heat oven to 170c / fan 150c / gas 4.
- Mix the dry ingredients together.
- Melt the butter, then add to the dry mix, stir well until a soft dough forms.
- Flatten it out between non-stick parchment, I found that you can roll it out and use a cookie cutter of your choice. It does take careful handling but if you slide a palette knife under the cookie they will lift off and onto the baking tray quite easily.
- Place on a non-stick baking tray, a silicone liner, or baking parchment is great for this.
- Cook for approximately 10 - 12 minutes depending on the size.
- Remove from the oven and leave to cool, they crisp up!
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