Christmas is just around the corner, which is the perfect time to bake cookies for your loved ones. This delightfully spiced gingerbread can be made into any shape, all of which are tasty with a cup of tea. Package them in a reused glass jar for the perfect gift.
- Dry Mix
- 1 1/2 cups Chantal Organics White Flour
- 5 tsp ginger powder
- 2 tsp cinnamon powder
- 1 tsp baking soda
- 1/2 tsp guar gum
- 1/4 tsp sea salt
- 3 tbsp coconut sugar
- Wet Mix
- 1/2 cup + 1 tbsp Chantal Organics Coconut Oil, softened
- 2 tbsp Chantal Organics Rice Syrup
- 1 tsp vanilla extract
- 1/2 cup Chantal Organics Almond Butter
Preheat the oven to 175°C (347°F) on fan bake and place your baking tray in the oven to warm up. Make sure you line it with baking paper before placing any cookies on top!
Blend all dry ingredients in a blender until fine and combined.
Mix wet ingredients in a separate bowl, whisking until well emulsified, then pour into your blender with the dry ingredients and mix on low until combined. Make sure to scrape down the sides with a spatula as required to bring in all dry ingredients.
Place a sheet of baking paper on a chopping board, pour out dough mix and flatten with your palms. Then, place another sheet of baking paper on top (this prevents the dough from sticking!) and roll out with your rolling pin, until roughly 1 cm thick.
You can now get cookie cutting! While we’ve used gingerbread men cookie cutters here, stars, christmas trees or hearts would also work great. Simply cut as many from the slice of dough as you can and, once you’ve run out of space, ball up the dough, roll it back out and start again until its all gone! Add to the oven tray as you go.
Bake for 10 minutes, let cool for at least five minutes on the tray, then carefully remove and allow to cool completely on a wire rack before eating.
Store in an airtight container for up to four days.
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