Almond Gingerbread Cookies

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Prep Time 5

Cook Time 10

Total Time 15

Servings 4

Suitable For 12m+

100 g almond flour
1 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp allspice
1.5 tbsp maple syrup (molasses works here and has more of a gingerbread style if your kids like it)
1.5 tbsp coconut oil (melted)

Stir all the ingredient together, then take a small spoonful & roll the “dough” to create balls in your hand. Repeat for 16 cookies.
Place them on baking paper, press lightly to flatten with a fork to create a crosshatch design, then bake at 180c for 10 mins till golden for soft chewy cookies.

Store in a container on the bench for 3 days, in the fridge for a week, or freeze for up to 2 months.