1 ½ cups almond meal (almond flour/ground almonds)
¾ cup coconut sugar (or brown sugar if you can’t find coconut sugar)
1/3 cup gluten free flour (or rice flour)
2 tablespoons finely grated orange rind
2 tablespoons chia seeds
2 eggs, separated

Preheat the oven to 275º F (140º C).

Combine all ingredients except eggs together in a bowl.  Beat the egg whites with electric beaters in a clean bowl until stiff peaks form.  Whisk the egg yolks together with a fork in a cup. Gently fold the beaten egg whites and the whisked yolks into the dry ingredients.

Place small spoonfuls of mixture onto a greased and lined baking tray and bake for 20 to 25 minutes, or until browned around the edges.  Allow to cool on the tray for 5 minutes, then transfer to a cooling rack. 

Makes 20 to 25 cookies.