Gingerbread Cookies (Vegan)

 

Makes 8 - 10 cookies

Ingredients: 

100g/ 1 cup of almond flour 

1/2 tsp powdered ginger 

1/4 tsp cinnamon

1/4 tsp allspice 

1 1/2 TBS of molasses 

2 TBS maple syrup 

1.5 TBS of coconut oil 

Directions: 

1.  Stir the almond flour and spices together.  Add the molasses, maple syrup and coconut oil and mix till dough holds together. 

2. Using a tablespoon, roll the dough into balls. 

3. Place on a cookie sheet, lined with parchment paper.  Using a fork, press lightly to create a cross-hatch design.  

4. Bake at 180C/350F for about 10 minutes until golden. The cookies will be soft and chewy. 

5. Cool on baking sheets for 5 minutes, and move to a rack to cool. 

Store in an airtight container for 5 days. These will stay about 2 weeks in the fridge or 3 months in the freezer.