FREE FROM: GLUTEN, GRAINS, DAIRY, EGG & REFINED SUGAR. PALEO-FRIENDLY & SCD
Who doesn’t love gingerbread cookies? These taste just as good if not better than the gingerbread men you remember from your childhood except that they are gluten-free, grain-free, dairy-free, egg-free and refined sugar-free. Hard to believe, I know. Try them for yourself! This is a great recipe for making with kids. We had great fun. There is a little prep involved and it’s really important to chill the dough before you attempt to roll it out and make the shapes but trust me it is worth the wait. Then they cook super fast in the oven. Under 10 minutes and they are ready which is a good thing because my daughter was way too excited to wait any longer.
| Prep Time | 5 minutes + 30 minutes chilling in the fridge |
| Cook Time | 6-8 minutes |
| Servings |
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Ingredients
- 2 cups (300g) Blanched Almond Flour
- 1/4 cup (85g) Coconut oil, melted
- 4 tablespoons Raw honey
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- Tiny pinch Ground cloves
- 1/4 teaspoon Sea salt
Ingredients
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Instructions
- Mix all the ingredients together in a bowl and mix with a spoon until the wet ingredients are incorporated into the dry.
- Next, use your hands to work the mixture into two "dough" balls.
- Wrap each in cling film and place in the fridge for at least 30 minutes or longer if you can. This will make it easier to work with.
- Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4. Remove the two balls and place them on two separate sheets of parchment paper and cover them each with a second sheet of parchment.
- Using your hands, press out the "dough" balls then roll with a rolling pin until you end up with two circles roughly the size of an adult's dinner plate.
- Next, make the shapes you want using your cookie cutters. I usually use a mixture of sizes as it gives a nice effect.
- Place the shapes on parchment-lined baking trays and bake in the oven for 8-10 minutes until golden brown around the edges.
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