Vegan wholegrain lemon and almond cookie stars

Put 150 g of wholegrain flour and 100 g of almond flour in a bowl with a spoon of baking powder, 60 g of brown sugar (more if you like it sweater), a sprinkle of salt, 60 g of veggie oil (I used corn), organic lemon zest, and 60 ml of water (or fresh orange juice, green tea, unsweetened almond milk — be creative). Mix very well, form a dough, cover and leave it in the fridge for at least 30 minutes. Form the cookies with the shape you like the most, put them on baking sheet. Cook in preheated oven at 200 degrees C.

EnJOY.