Vegan Gluten-Free Gingerbread Cookies
Ingredients
- 1 1/2 cups plain gluten free flour
- 1/2 cup almond meal
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1-2 Tbsp ground ginger
- 1/8 tsp sea salt
- 1/3 cup coconut oil
- 1/4 cup Pureharvest Rice Malt Syrup
- 1/2 cup maple syrup
- 100 g dark chocolate, to coat
- 1/4 cup chopped nuts, to sprinkle
Preparation
In a bowl, cream together the coconut oil, rice malt syrup and maple syrup.
In a separate bowl sift together the gluten free flour, almond meal, spices, baking soda and salt.
Add the dry ingredients to the creamed mixture and stir to combine. It is really important that you don't over mix here.
Spoon the dough onto a lightly floured surface and bring together with your hands.
Wrap in cling film and leave to rest in the fridge for about 30 minutes.
Once the dough is rested preheat the oven to 180°C.
Remove the dough from the fridge and place between two pieces of baking paper and roll out to about 1cm thick.
Using a gingerbread man shaped cookie cutter (or whatever cutter you have to hand) cut the rolled out dough into shapes.
Place the cookies onto a baking tray lined with baking paper.
Cover and chill for another 15 minutes in the fridge before baking.
Bake in the oven for about 10 minutes or until golden brown.
Remove from oven, and allow to partially cool on the tray before allowing to cool completely on a wire wrack.
Dip half the gingerbread man in melted dark chocolate and sprinkle with chopped nuts.
Allow to set before store in an airtight container.
