Step 1

Begin by preheating the oven to 350°F (180°C) and line a cookie sheet with parchment paper.

Step 2

In a bowl, add the tahini, coconut sugar, cashew milk, melted coconut oil, vanilla extract, baking powder, baking soda, cinnamon, cardamom, salt, cloves and nutmeg. Whisk well together until the mixture looks creamy — about 3 minutes.

Step 3

Next, add in the spelt flour and almond flour. Using a rubber spatula, fold the flour into the wet ingredients until just combined.

Step 4

Using about 3 tbsp of dough, roll into a ball and place on the cookie sheet. gently flatten down until the cookie is 2cm thick and round. The cookies won't spread too much as they bake so make sure they're super round. Repeat with the rest of the dough, you should get about 6 cookies total.

Step 5

Bake the cookie for 8 minutes, until cracked on top and puffy. Let cool on the counter for 5 minutes and enjoy with a cup of tea or coffee!

Step 6

These cookies should last up to 2 days on the counter.