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Super easy & yummy Ginger Bread Cookies

Gluten-free 
Sugar-free
Dairy-free

Ingredients

Ingredients

  • 1/4 Cup coconut butter
  • 1/4 Cup date paste/ dates+*jaggery for the sharp taste
  • *3 tbs blackstrap molasses
  • 1 flax/chia egg (1tbs flax powder/chia+ 3tbs water)
  • 1.5 almond meal
  • 1/3 Cup coconut flour
  • 1/4 Cup rolled oats for dusting
  • 1 tsp baking soda
  • 1/2 tsp cinnamon powder
  • 1/4 tsp clove powder
  • 1/4 tsp allspice mixed powder (optional)
  • 1-2 inch piece of fresh ginger (peeled & chopped)
  • 1/8 tsp Himalayan salt

Instructions

Method

  • Preheat the oven at 350 F/180 C
  • Line a baking tray with parchment paper.

Mixing the wet ingredients

  • In a small bowl, add chia/flax powder, add hot water, stir and keep it aside for 2-3 minutes.
  • Take a mixing bowl and add, ready egg, butter, and molasses whisk to combine.

Mixing the wet and dry ingredients.

  • Add almond meal, coconut flour, baking soda, ginger, and salt to the food processor.
  • Pulse several times and add the wet mixture.
  • The batter will be a bit sticky.

Flour a surface and your hands generously, transfer the cookie dough on the prepared surface.

  • Roll the dough into a ball by adding flour, roll out with a rolling pin.
  • It should be 1/4 inch thick; cut out the gingerbread man or the shape you like the most.

Dip the cookie cutter in the flour each time to not stick.

    Baking

    • Shift all the gingerbread cookies to the lined baking tray.
    • Bake for 13-15 minutes or until it looks golden around the edges.
    • Please watch them after 10-11 minutes, depending upon the oven.

    Cooling

    • Remove the cookies from the tray and place them on the cooling rack.
    • Once cooled, enjoy them

    Notes

    Store them in an airtight container at room temperature.
     
    Please do not use jaggery and molasses if you reverse any disease as they are refined products.