Click here to printChristmas 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!
SERVES 25 cookies
ingredients
- 10 Medjool dates, pitted
- 1 ½ tbsp fresh ginger, grated
- 2 tbsp Coconut Nectar
- 2 tbsp Coconut Oil, melted
- 3 tbsp ground flax seeds
- ½ cup coconut flour - you can make this by blending Fine Coconut until you have a flour
- 1 tsp cinnamon
- ¼ tsp cardamom
- ⅛ tsp nutmeg
- 2 cups almond meal
method
- Step 1 :Add 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 2 :Spoon 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 3 :Roll the dough out between two pieces of baking paper and cut shapes out with cookie cutters. Decorate with dried fruit, if you wish.
- Step 4 :Dehydrate at 41˚C until dried or alternatively cook at 150˚C for 10 minutes or until slightly brown.
Article printed from Loving Earth: https://lovingearth.net/