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 tbsp 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.
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.
Nutritional information is approximate and is intended as a guide.