Preheat oven to 350 F. and line a baking sheet with parchment paper.
Add all the ingredients into a food processor and process on high until a smooth batter forms.
Scoop about a tablespoon onto the baking sheet and continue with all the batter.
Press the tops down and smooth to form a cookie shape. (I dipped my finger tips in melted coconut oil and smoothed the tops down. This way your fingers won’t stick to the batter).
Press the Anise seeds into the centre if desired.
Bake at 350 F for about 10 minutes until edges darken slightly.
Once baked, transfer onto a cooling rack and allow the cookies to fully cool. Even overnight.
Store in an airtight container in the refrigerator for up to 3 days.