I grew up in Australia, and remember my favorite childhood cookie was an arrowroot biscuit! I never really thought what kind of plant arrowroot flour came from then, but I do now! A bit like a potato, ...

The almond flour lends a subtle nuttiness, while the oat fiber and arrowroot starch help create a light and fluffy structure.

Pulse the almonds, arrowroot, salt and bicarbonate of soda ... leaving plenty of space between each cookie. Bake for 10-12 minutes, or until crisp and golden-brown at the edges.