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Desserts Snacks

Christmas Gingerbread Cookies

Gingerbread cookies are such a lovely (and delicious) Christmas tradition and there's nothing better then the smell of gingerbread cooking in the oven! This year I wanted to make a gluten free, vegan & bursting with fresh grated ginger cookie that was also super easy to make. These can be dehydrated or cooked in the oven - both versions are equally delicious!

Christmas Gingerbread Cookies

Print Recipe

SERVES 25 cookies

ingredients

10 Medjool dates, pitted
1 ½ tbsp fresh ginger, grated
2 tbsp Coconut Nectar
2 tbsp Coconut Oil, melted see product
3 tbsp ground flax seeds
½ cup coconut flour - you can make this by blending Fine Coconut until you have a flour see product
1 tsp cinnamon
¼ tsp cardamom
⅛ tsp nutmeg
2 cups almond meal

method

Step 1Add everything apart from the almond meal to a food processor and blend until everything comes together to form a dense paste. Feel free to up the fresh ginger for an even more gingery result!
Step 2Spoon into a mixing bowl & add the almond meal. With clean hands squeeze and knead the almond meal into paste mixture until you have a ball of dough.
Step 3Roll the dough out between two pieces of baking paper and cut shapes out with cookie cutters. Decorate with dried fruit, if you wish.
Step 4Dehydrate at 41˚C until dried or alternatively cook at 150˚C for 10 minutes or until slightly brown.