Almond Gingerbread Cookies
Ingredients
- 1 cup (100g) almond flour (also called almond meal)
- 1 tsp ginger powder (use 1/2 a tsp if new to spice)
- 1/4 tsp cinnamon powder
- 1/4 tsp allspice
- 1.5 tbsp (40g) maple syrup (molasses is an amazing swap here and even more gingerbread style if you have it)
- 1.5 tbsp (25g) coconut oil (if it’s not in a liquid state you can just gently mash in to the dough and it comes together)
Instructions
- Simply stir the almond flour, spices, maple syrup & coconut oil together, then take a small spoonful & roll the “dough” to create balls in your hand. Repeat for 15 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.
Notes
Store in an airtight container for 5 days outside of the fridge, 2 weeks in the fridge, or 3 months in the freezer (although they don’t tend to last more than a couple days in our house 😋🙈)