(6-8 pcs)

chickpea or pea flour 50 g
rice flour 80 g syrup (agave, Jerusalem artichoke, rice, etc.) 60 g
plant based milk 50 ml
coconut oil 30 g
nuts 50 g
ground cardamom 0.5 tsp
baking powder 1 tsp
turmeric pinch
pinch of salt

Lightly chop the nuts. Mix all dry ingredients. Add syrup, milk and melted oil. Knead the dough, refrigerate for 30 minutes. Then put on a baking sheet with a spoon or with your hands, flatten slightly. The cookie does not spread at all, so you can give it the desired shape. Bake for 12-15 minutes at 180C.