Gingerbread Cookies
A delicious healthy gingerbread biscuit perfect for baking with kids. You’ll never believe these are free from: gluten, grains, dairy, egg and refined sugar.
Prep Time
5 minutes + 30 minutes chilling in the fridge
Cook Time
6-8 minutes
Prep Time
5 minutes + 30 minutes chilling in the fridge
Cook Time
6-8 minutes
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
Instructions
  1. Mix all the ingredients together in a bowl and mix with a spoon until the wet ingredients are incorporated into the dry.
  2. Next, use your hands to work the mixture into two “dough” balls.
  3. 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.
  4. 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.
  5. 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.
  6. Next, make the shapes you want using your cookie cutters. I usually use a mixture of sizes as it gives a nice effect.
  7. Place the shapes on parchment-lined baking trays and bake in the oven for 8-10 minutes until golden brown around the edges.