• Firstly make your chia eggs. Use a blender to grind your seeds then place 1.5 tablespoons of ground chia seeds in a small bowl and mix with 3 tablespoon cold water. Stir and set aside for a few minutes to thicken.


• Place 325g plain flour, 75g ground almonds, 100g melted coconut oil, 75g agave (or maple) syrup, 1 teaspoon ground ginger, 1 teaspoon spirulina powder and your chia eggs into a large mixing bowl and mix well.
• A spoonful at a time, add your milk, mixing as you go, until you have a soft dough that isn’t too sticky. You might not need to use all the milk so add it slowly.
• Scrape the dough out onto a lightly floured work surface and knead for a few moments until you have a smooth dough.
• Pop in an airtight container in the fridge for half an hour - doing this will make it easier to work with.
• Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line three baking trays with greaseproof paper.
• Lightly flour your work surface and roll out the dough until it’s around 5mm thick. Cut into Christmas tree shapes using your cookie cutter.
• Put each cookie on the baking tray and bake for 10-12 minutes until just turning golden. The longer they cook the more chance there is of the green colour being replaced by brown so keep a close eye on them.
• Transfer to a wire rack and allow to cool completely before decorating.

To decorate

• Use your favourite icing or sprinkles. Alternatively melt your chocolate and pipe or drizzle over your cookies in a zig zag pattern to represent the branches of the trees. Dust with sifted icing sugar if desired.