Skin Friendly Gingerbread Cookies

You will love our skin friendly gingerbread cookies that your gut will also flip over! Embrace gluten free, health-conscious and anti-inflammatory ingredients to create the perfect sweet for festive seasons or tasty anytime treat.

These gingerbread cookies are a hit with every body and simply too good not to make!

Ingredients

3 cups (300g) almond flour

1 - 2 tbsp ground ginger (higher amount if you LOVE them spicy!)

2 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp baking powder

1/4 cup (60ml) maple syrup or raw honey

1/4 cup (60g) salted butter or coconut oil, melted

1 tsp vanilla extract

1 egg

Topping Options:

200g melted dark chocolate (>70%)

1 Tbl coconut sugar

Raw Almonds

Method

1. Preheat fan forced oven to 160 deg, and line a large baking tray with baking paper. 

2. Mix the almond flour, spices and baking powder together in a bowl. In a separate bowl whisk the wet ingredients together until well combined: melted butter, maple syrup or honey, vanilla extract, and egg.

   
   

3. Pour the wet ingredients into the dry ingredients combining well into a workable dough. Add a little maple syrup, melted butter, or oil if the dough is too dry and crumbly, or add extra almond flour if your dough consistency is too wet. Shape into a large ball.

   
   

4. Place your ball of dough between two sheets of baking paper and roll out into an even thickness of 1-2cm.

   
   

5. Place dough into the fridge for 10-15mins, if required, to firm up making it easier to cut and work with.  

   
   

6. Use cookie cutters to create varied gingerbread cookies. Rework any remaining dough into a ball, re roll and cut more cookies until all dough is used. Transfer each cut shape onto your prepared baking tray. 

   
   

   ** See Topping Options.

   Continue with steps for Nutty topped or Sugar-coated cookies, before placing cookies into the oven.

   
   

7. Bake for 15-20 minutes or until gingerbread is lightly golden brown and cooked through. Remove from the oven and allow to cool completely on tray. 

   
   

Choose 1 or a combination to decorate your cookies!

Nutty Topping:

Shave raw almonds with a sharp knife or place a whole almond on top of cookie shapes, lightly pressing into the dough. Depending on the consistency of your dough shapes you may lightly brush with a little water, coconut oil, or melted butter to help hold the almond shavings for baking.

Sugar Coated Topping:

Once cookies are cut and ready for the oven, sprinkle with coconut sugar and lightly press into dough, without losing your shapes. Depending in the consistency of your dough shapes you may lightly brush with a little water, coconut oil, or melted butter to help hold the sugar for baking.

Dark Chocolate Topping: (after baking)

Melt dark chocolate in the microwave and mix until smooth, allow it to cool slightly to room temp. Once your gingerbread is cooked and have cooled completely, dip each cookie into the melted chocolate, or alternatively use a piping bag and get creative (firmer, more chilled chocolate mix required for piping). Place on a cooling rack and into the fridge to set chocolate firm. 

Enjoy the gingerbread fresh! Store in an airtight container in the fridge for up to 7 days. 

MAKES 12-15 ... be sure to make extra as they will not last long!