• 2 cups almond flour
  • 1/2 cup buckwheat flour
  • 1/2 tsp gluten free baking powder
  • 1/2 tsp all spice
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 5 soft pitted dates
  • 1 egg
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbls 100% maple syrup
  • 1 tbls stevia sweetener


  1. In a food processor, add almond flour, buckwheat flour, baking powder, stevia, spices and dates. Process on high speed until mixture is crumbly.
  2. Add egg, extra virgin olive oil and maple syrup into the food processor. Process on medium speed until mixture is well mixed and forms a dough.
  3. Remove the dough and roll dough out on baking paper until the dough is about 3mm thick. Place another piece of baking paper on top. Refrigerate dough for 1 hour to firm up.
  4. Once ready to bake, preheat the oven to 150 degrees C. Line a baking tray with baking paper.
  5. Remove dough from the fridge and use a cookie cutter to cut into shapes. Re-roll any remaining dough offcuts to cut more cookies and use up all the dough.
  6. Bake for approx. 25 minutes until slightly golden. *Oven temps may vary so check your cookies at about 20 minutes.
  7. Cool completely on a cooling rack. Decorate as you like.