Festive Gingerbread Cookies Recipe
Photo, recipe and video brought to you by Farmz.
Ingredients
100g Almond Flour
32g Coconut Flour
1 teaspoon Baking Soda
0.25 teaspoon Himalayan Pink Salt
1 tablespoon Ground Ginger
1 tablespoon Ground Cinnamon
0.5 teaspoon Ground Nutmeg
70g Coconut Oil
133g Coconut Palm Sugar
45g Raw Honey
80g Almond Nut Butter
2 teaspoon Vanilla Extract
1 tablespoon Flaxseed Meal
45ml Water
Directions
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Place the coconut oil into the refrigerator to set and harden.
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Combine water and flaxseed meal to create a flax egg and set it aside.
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In a mixer, add in the wet ingredients of coconut oil, honey, almond nut butter and vanilla extract. Mix till well combined.
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Add in the rest of the dry ingredients except for the flax egg mixture. Combine well.
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Once well combined, add in the flax egg mixture and continue to mix in the mixer till it forms a dough.
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Place dough onto sandwiched between two sheets of baking paper, press down into a disc shape (1-inch thickness) and set in the refrigerator for 2 hours.
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After 2 hours, use a rolling pin to further flatten the dough. Use your cookie cutters to cut your desired shapes and place them on a tray lined with baking paper.
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Bake in preheated oven (150°c) for 8-10 minutes. Allow them to cool completely. Your cookies are ready to be enjoyed!
