It’s hard to imagine Christmas without gingerbread cookies. This year, I decided to make them at home and I had so much fun decorating them! When I found this recipe, I knew it’s exactly what I was after.
280 g (2 3/4 cups) almond meal (ground almonds)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon gluten free baking powder
4 fresh soft pitted dates (60 g)
50 ml coconut oil
40 g maple syrup
1 teaspoon vanilla bean extract
1 egg white
Combine almond meal, dates and spices in a food processor. Process until combined and mix is crumbly. Add coconut oil, maple syrup, vanilla and egg white. Process again until a soft dough forms. Remove the dough and flatten down slightly between 2 pieces of grease-proof paper (baking paper) – about 3 mm thick (1/8 inch). Refrigerate for 1 hour to allow the dough to firm up. Alternatively, place in the freezer for 30 minutes. Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with baking paper. Bake at 150 C. for 30 minutes or until golden. Remove from the oven and cool.