Welcome to Christmas! Sunshine, laughter, and food! Gingerbread is a widely baked treat around this time of year, and we've got you covered with this magical gluten free, dairy free cookie recipe. Check it out below:
INGREDIENTS
Cookie:
1 & 1/4 cup almond meal
2 tblsp arrowroot powder
1/3 cup coconut sugar
3/4 tblsp ground ginger
3/4 tblsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking powder
Pinch of salt
1 tbsp molasses
1 tbsp coconut oil (at room temperature)
2 tblsp water
Drizzle:
2 tblsp smooth almond butter
Ground cinnamon, to taste
Ground ginger, to taste
Water, to thin
METHOD
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Add all the dry ingredients, including spices into a large mixing bowl, and mix together until just combined.
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Add in the molasses, coconut oil and one tablespoon of water and mix until it starts to come together. Add a second tablespoon of water. The dough should come together nicely here!
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Wrap the dough in cling wrap and freeze for about 30 minutes or until just firm.
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Preheat the oven to 175C and line two trays with baking paper.
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Unwrap the dough and roll it between two sheets of baking paper until 0.5-0.8cm thick. Use your favourite cookie cutters to cut out the desired shapes! Place these onto the baking tray.
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Gather the remaining dough and repeat the process until all dough has been cut into shapes.
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Bake the cookies for 8 minutes, or until just golden around the edges.
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Make the glaze by mixing the almond butter with a dash of cinnamon and ginger (enough to lightly flavour!) and enough water until it forms a drizzly consistency. Drizzle over your cookies.
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Serve and enjoy!
Happy holidays, one and all! Remember to have some time off, time to relax with loved ones, and treat yourself to delicious foods, and whatever else your heart desires this holiday season.
