Start by grinding the almonds into a flour if you are using whole almonds.
Place the ground chia seeds and the water into a small bowl. Whisk together with a fork and set aside to thicken for about 10 minutes.
Place the coconut sugar, ground almonds, cinnamon and vanilla powder into a food processor or big bowl. If you are using a food processor, then mix it shortly. If you are using a hand mixer, just quickly mix everything.
Add the chia-mix and maple syrup and combine everything for about 30 seconds until a sticky dough forms. If the dough is crumbly, and not sticky, add a teaspoon of cold water.
Pre-heat the oven to 160°C (320°F).
Roll the dough out between two pieces of baking paper. Make sure not to roll it out too thin – it should be around 5 mm thick. Using star shaped cutters, cut out about 30 stars.
Place the cinnamon stars on a baking tray lined with baking paper and bake for 8-10 minutes until golden brown. Let the cookies cool for a few minutes until transferring them to a cooling rack.
Tip: Store the Almond and Cinnamon Christmas Cookies in an airtight container at room temperature for the best result.
I’ve updated the measurements, as some of you reported a crumbly dough. If your dough is not sticky, add some water, one teaspoon at a time, so make it more sticky. If you don’t have ground chia seeds, you can grind them in your food processor or use whole chia seeds. If you don’t have a food processor you can use store-bought ground almonds.