There’s something quietly magical about turning a simple pantry recipe into a moment of calm. These Chamomile Cookies are soft, grounding, and gently floral - the kind of whole-food snack that feels like a deep breath with your tea.
Made with just a handful of nourishing ingredients, they’re naturally sweetened, flourless, and beautifully adaptable. Perfect for an afternoon energy lift, a postpartum snack plate, or a little “food hug” when you need one.
Gather
- 115g ground almonds
- 125g natural smooth peanut butter (runny works best)
- 60g maple syrup or honey
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon ground dried chamomile flowers (loose leaf or the contents of a teabag)
To Do
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Preheat your oven to 175°C.
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Line a baking tray with baking paper.
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In a mixing bowl, combine the ground almonds, peanut butter, maple syrup (or honey), chamomile, and vanilla extract (if using).
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Using a spoon, mix everything together by hand until well combined and a soft dough forms.
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Scoop about 1 tablespoon of dough and roll into a ball using your hands. Repeat - you should end up with around 12 balls.
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Place them on the lined tray, spacing evenly apart.
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Use a fork to gently press down on each ball to flatten slightly.
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Bake for 10–12 minutes, until golden around the edges.
The cookies will still feel soft when you take them out - allow them to cool completely and they’ll firm up beautifully.
Keep
Store in an airtight container at room temperature for a few days, or keep in the freezer for longer-lasting nourishment.
Get Creative - Play Around
This recipe is a beautiful base to experiment with:
Mix in or top with:
- Dark chocolate chips
- Seeds (sesame, pumpkin, sunflower)
- Chopped nuts
- Dried fruit
Add other spices or botanicals:
- Cinnamon
- Nutmeg
- Turmeric
- A pinch of cayenne
- Lavender
- Rose
- Lemon or lime zest
Swap it up:
Replace some peanut butter with tahini
Replace some ground almonds with oat flour
Simple, grounding, and adaptable - whole food snacks for energy and nourishment, whenever you need a little food hug.

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