Gingerbread cookies

Ingre­di­ents:

• 175g glu­ten free oat flour
• 30g Arrow­root- or Tapio­ca starch
• 1/2 tsp bak­ing powder
• 1 1/2 tsp ground cin­na­mon
• 1/4 tsp ground nut­meg
• 1/4 tsp Ground car­na­ti­ons
• 1 teas­poon ground gin­ger
• 60g Coco­nut blos­som sugar
• 60ml Date syrup or map­le syrup
• 2 tbsp uns­weeten­ed app­le­sauce
• 1/2 tbsp lemon juice
• 60 ml mel­ted unre­fi­ned Coco­nut oil

Pre­pa­ra­ti­on:

First, in a lar­ge bowl, whisk tog­e­ther the oat flour, arrow­root starch, bak­ing pow­der, cin­na­mon, nut­meg, cloves, gin­ger and coco­nut blos­som sugar.

In ano­ther bowl, mix the date or map­le syrup, app­le­sauce, lemon juice and mel­ted coco­nut oil. Add the dry ingre­di­ents to the bowl and mix with a spa­tu­la until a uni­form, smooth dough forms. Now divi­de the dough into two parts, then wrap each pie­ce in parch­ment paper or cling film and place in the ref­ri­ge­ra­tor for 1 hour.

Accor­din­gly, pre­heat the oven to 165 °C later. Line two lar­ge bak­ing trays with bak­ing paper.

Place one pie­ce of dough bet­ween two sheets of bak­ing paper and roll it out with a rol­ling pin to about 0.6 – 1.2 cm thick. (The dough is very sti­cky, you may need to add a litt­le more flour.)

Using coo­kie cut­ters, press shapes into the dough and peel off the excess. Form the excess dough into a lar­ge ball and con­ti­nue rol­ling and cut­ting until all the dough is used.

Careful­ly trans­fer the coo­kies to the bak­ing sheets and bake for 11–14 minu­tes, until light­ly brow­ned around the edges. Allow to cool befo­re eating.

source

Pho­tos: Maar­ja Urb