Easy Sugar-Free Gingerbread Cookies
Ingredients
- 270 g spelt flour (2 cups)
- 2 tsp cinnamon
- 60 g coconut oil (1/4 cup) melted
- 2 tsp ginger powder
- 1 tsp cardamom powder
- 1/2 tsp baking soda
- 190 g natvia (1 cup)
- 125 g almond butter (1/2 cup)
- pinch of salt
- 1 tsp flaxseed meal
Preparation
In a large bowl, combine the flaxseed meal and lukewarm water. Stir and set aside to thicken.
In a separate bowl, add spelt flour, ginger powder, cinnamon, cardamom powder, baking soda, salt, and mix together.
Stir the flaxseed mixture, then add melted coconut oil, almond butter, and natvia, and whisk until smooth.
Add the dry mixture to the wet mixture and combine. Knead the dough with hands when it gets thick. Wrap in cling film and chill for 15-20 minutes.
Preheat oven to 180°C and line a baking pan with baking paper.
Roll out the dough on a floured surface to about 1/4 inch thickness
Cut into gingerbread shapes using cookie cutters
Place the cookies on the prepared baking pan and bake for 10-15 minutes or until golden brown
Allow the cookies to cool on a wire rack
