Vegan anti inflammatory cookies for tea time

I’m not from England but I love tea time! It’s a time I really take for myself around 4 or 5pm when I’m working from home to give my brain a break and get back on track for the late afternoon before sport and dinner. 

I got inspired by Au Vert Avec Lili’s recipe for these cookies and turned them into an anti-inflammatory recipe 🙂 

You can keep them for at least a week in a box. I’ve gotten into the habit of making one batch a week, so I always have a little gourmet & anti-inflammatory snack when apples and pears become boring!

Ingredients: 

• 60 g rice flour
• 60 g chickpea flour
• 1 nice pinch of salt
• 1 teaspoon ground cinnamon
• 50 g unrefined cane sugar OR coconut sugar
• 80 g olive oil
• 2 tbsp. grated coconut (or coconut flour for a smoother result)
• 2 tsp. flax flour (or flax/chia seeds)

Method: 

Preheat the oven to 180°.

Mix all the dry ingredients together. Add the olive oil. 

For a ball with the dough. 

Separate the dough into equivalent pieces. 

I personally like to make 30 grams biscuits. 

Put them in the oven for 10 minutes. Leave to cool. 

Enjoy them throughout the week (if they last that long!).