Ingredients:

• 1 cup (120g) almond flour

• ½ cup (70g) rice flour

• 2 tbsp hojicha powder

• 1 tbsp poppy seeds

• ¼ tsp salt

• ¼ cup (55g) coconut oil, soft solid (not melted)

• 3 tbsp honey (or maple syrup for a vegan option)

• ½ tsp vanilla extract (optional)

Instructions:

Mix the dry—almond flour, rice flour, hojicha powder, poppy seeds, and salt.

Mix the wet—add solid coconut oil and honey, then work it in with your hands or a fork until it starts coming together.

Form a big ball—it should hold its shape but not be too greasy (if it is, add a little more flour). At the same time, it shouldn’t be too crumbly—this is the tricky part.

Pop it in the freezer for 30 minutes to firm up.

Take it out and shape the cookies:

• Hand-formed: Break off pieces and roll them into small balls, then gently flatten.

or

• Slice-and-bake: Shape the dough into a log before freezing, then slice into rounds after chilling.

Bake at 160°C (320°F) for 12-15 minutes, until the edges just start to turn golden.

Let them cool—they’ll firm up as they set.