Prep time: 40 min
Cook time: 20 min
Ingredients:
300g almond meal
1 tbs. ground ginger
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. baking powder (gluten free)
1/4 cup coconut oil melted
2 tbs. raw honey
1 tsp. 100% vanilla extract
1 egg
How to:
– Preheat oven to 160°C.
– In a large bowl mix the almond meal, cinnamon, ginger, nutmeg, baking powder. Leave this for now.
– In a food processor, whiz the coconut oil, raw honey, vanilla extract + egg until combined.
– Add the dry ingredients to the food processor + whiz to form a dough (the mixture will be quite moist).
– Take out the mixture + knead a little to form a ball.
– Place the mixture between 2 pieces of baking paper + roll out to 3mm thick.
– Place this into the refrigerator for 30 minutes.
– Once refrigerated, cookie-cut into desired shapes + place carefully onto a lined baking tray (you will need 2 trays).
– Place into the preheated oven + bake for 25 minutes or until golden brown.
– Allow to cool + enjoy!
Adapted from The Merrymaker Sisters
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