-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
Base
| 110g | 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 |
Run the Race of Life, at your own pace!
As promised, here comes the recipe for the gingerbread cookies!
METHOD
- Preheat the oven to 175-180 C
- Mix together the almond flour, tapioca flour, ginger, cinnamon, and soda bicarbonate
- Melt the coconut oil and add 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 the rolling pin to roll out the dough into a flat sheet (4cm thick) and use the 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, I used cashew butter caramel for the icing