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+ servings

Gluten-Free Gingerbread Cookies

Nothing says happy holidays like a gingerbread cookie and a cup of tea.
Course Dessert, Snack
Servings 16 pieces

Equipment

  • 1 Oven

Ingredients
 

  • 2 cups almond meal
  • ¼ cup coconut flour
  • ½ teaspoon bicarbonate soda
  • 3 teaspoons ground ginger
  • 1 ¼ teaspoons ground cinnamon
  • 1 ¼ teaspoons ground nutmeg
  • ½ teaspoons ground cloves
  • 3 tablespoons honey
  • 4 tablespoons butter

Instructions
 

  • Pre-heat the oven to 180ºC. Line two baking sheets with baking/parchment paper.
  • In a large bowl, mix the dry ingredients together. Sift the bicarbonate/baking soda into the mixture so it doesn’t leave lumps.
  • In a small saucepan, melt the butter and honey, then pour into the dry ingredients. Mix thoroughly, then roll into a ball.
  • Place baking paper on your work surface. Place the dough on top, then cover with a second piece of paper. With a rolling pin, roll out the dough to an even thickness. Use a cookie cutter to cut out as many shapes as you can. Place the cookies on the sheet. Leave a 2-3cm/1-inch gap between each cookie to allow it to expand during cooking.
  • Repeat the process until all dough has been cut into cookies. Bake for 10 minutes until golden. Remove and cool completely on a wire rack.
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