Grain Free Gingerbread Cookies
These gingerbread cookies are free from gluten, grains, dairy, eggs, and coconut.
Servings: 10 cookies
Ingredients
- 200 g almond meal / flour (about 2 1/4 cups)
- 1 teaspoon cinnamon
- 2 Tablespoons ground ginger
- 3 Tablespoons olive oil (light olive oil, coconut, macadamia oil or almond oil)
- ⅓ cup honey or maple syrup
- 2 Tablespoons molasses (or honey)
- ½ teaspoon baking soda
- Pinch of salt
Instructions
- Preheat the oven to 170°c.
- Put the sweetener and molasses / honey in a pot with the oil. Heat to a gentle simmer. While it’s heating, measure the flour, spices and salt into a bowl.
- Take the pot off the heat and add the baking soda to it. Stir and watch it puff up and bubble. After a few minutes of stirring add to the almond meal and mix together.
- Chill the dough in the fridge (two hours) or freezer (one hour).
- Roll out between two greased pieces of baking paper. Cut into shapes and transfer to greased baking paper on an oven tray. The cookies will spread a little so leave enough gaps between them!
- Cook for 8-10 minutes, but keep an eye on them as they will turn from browned to burned quickly!