Almond Hedgehog Cookies

Sink your teeth into a buttery, soft, and nutty cookie with subtle hints of chocolate that melt in your mouth by whisking up these deliciously cute Almond Hedgehog Cookies!

Made with Organic Oat Flour and Almond Flour these cookies are fiber and antioxidant-rich treats that are completely vegan and gluten-free. They also contain natural maple syrup and Organic Flax Seeds offering nutty bite-size doses of nutrients that your whole family will enjoy.

Need a great party treat or a healthy lunchbox snack? These Almond Hedgehog Cookies are too cute to resist and too delicious not to try. And the fun doesn’t stop there! Making these cookies is a blast for both adults and kids alike. The Hedgehog quills are made with sliced almond nuts, the eyes and nose are painted on with chocolate and you can let your creativity shine by adding colorful sprinkles or personalized decorations.

So, what are you waiting for? Grab your baking sheets, preheat your oven, and get ready for a family-fun-filled baking experience that will satisfy any and all nutty cravings!

Ingredients:

1 ½ – 2 cups One Degree Organics Oat Flour
1 Tbsp ground One Degree Organics Flax Seeds
½ cup almond flour
½ cup almond butter
½ cup maple syrup
3 Tbsp water
1 tsp baking powder
½ tsp vanilla extract
½ tsp almond extract
Pinch of salt
½ cup raw sliced almonds
2 Tbsp vegan chocolate chips

Directions:

Preheat oven to 350F.

Line a large baking sheet with parchment paper.

In a small bowl, mix flaxseed and water together and set aside to gel. In a large mixing bowl, combine oat flour, almond flour, baking powder and salt together. Fold in the almond butter, maple syrup, flaxseed mixture, vanilla and almond extract until a smooth dough is formed (do not over mix)

Using your hands, roll the dough into 18-20 even sized small balls and place the balls on the prepared baking sheet.

It is crucial to have moist hands when forming the balls, if the dough is too sticky to form into balls try dipping your hands in water between rolling the cookies to keep it from sticking to your fingers. When the balls have been formed, use your fingers to pinch one side of each cookie ball to create the shape of a water droplet.

Next, is to make the hedgehog quills by pressing sliced almonds into the top of the round side of each cookie. (You can fit 4-5 rows of quills with 3-5 in each row). Bake the cookies for 10-12 minutes, until golden brown.

Let the cookies cool down completely on a cooling rack while you melt the chocolate chips in a small microwave-safe bowl. Stir the chocolate every 15-20 seconds until smooth.

Once the chocolate is completely melted, use a toothpick, paint on two dots for the eyes and one for the nose on the tip of the cookie and allow chocolate to cool and harden before serving.

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