Coconut Gingerbread Cookies
recipe Image
 
Preparation Time : 10-15 mins

Cooking Time : 10 mins

Serves : 8-10
Ingredients:

    Dry Ingredients

    100g/3.5oz coconut flour
    80g/3oz chickpea flour
    1/2 tsp. cinnamon powder
    1/2 tsp. ginger powder
    1/4 tsp. ground cloves
    1/4 tsp. ground cardamom
    1/4 tsp. salt
    1 tsp. baking soda

    Wet Ingredients

    62.5ml/2fl oz molasses
    2 eggs
    1 tsp. vanilla extract
    125ml/4fl oz coconut oil
    96g/3.5oz coconut sugar

Method:
  1. Preheat oven to 175C/350F. Line a baking sheet with parchment paper and brush lightly with coconut oil.
  2. Whisk all the dry ingredients in a bowl.
  3. Whisk together the wet ingredients in a separate bowl.
  4. Stir in the dry iingredients into the wet.
  5. Wrap the dough in plastic wrap and chill for 10-15 minutes in the freezer.
  6. Turn the dough onto a lightly floured surface.
  7. Press into half inch thickness.
  8. Make shapes using a cookie cutter.
  9. Transfer cookies to prepared baking sheet and bake for 8-10 minutes or until an inserted toothpick comes out clean.
  10. Leave on a cooling rack for 10 minutes.