Vegan Gluten-Free Gingerbread Cookies
Ingredients
- 100g almond flour
- 20g tapioca flour (or arrowroot)
- 2 tsp ginger powder
- 0.5 tsp cinnamon powder
- 1.5 tbsp coconut oil
- 0.25 tsp bicarbonate of soda
- 50g date syrup
Preparation
Preheat the oven to 175-180 °C
Mix together the almond flour, tapioca flour, ginger, cinnamon, and bicarbonate of soda
Melt the coconut oil and add it in, followed by the date syrup and stir until the dough is formed
Place the dough onto a flat dry surface and sprinkle it with a bit of tapioca flour to prevent sticking
Use a rolling pin to roll out the dough into a flat sheet 4 cm thick and use a cookie cutter to create each cookie
Pull away the excess dough, line the cookies in a tray, and bake at 175-180 °C for 10 minutes
Allow the cookies to cool before icing, cashew butter caramel was used for the icing
If you do not have a cookie cutter, roll the dough into teaspoon-sized balls and flatten them on the baking sheet with your hand
