The dough, when mixed together.
Roll out the dough between two baking sheets.
Cut out the cookies with cookie cutters in pretty shapes;)
I made these gingerbread cookies last night. They are vegan, sugar free, and gluten free, whoa!! ;) They turned out super yum, it's so wonderful to be able to enjoy a much healthier version of gingerbread cookies this Christmas. I AM sure you will Love them:)
Healthier, Vegan Gingerbread Cookies
2.5 dl/1 cup almond meal
1 dl/0.4 cup coconut meal
1 tsp baking soda
3.5 tbsp coconut oil
2-3 tbsp honey (or agave, or whatever sweetener you prefer)
1 1/2-2 tsp cinnamon, ground (I used 2 tsp because I like the cookies to be extra christmasy;P)
1 1/4 tsp ginger, ground
1 1/4 tsp cloves, ground
approximately 5 pinches pink Himalayan salt
2.5 tbsp water
Mix almond meal, coconut meal, and baking soda.
Melt the coconut oil, honey and the spices in a skillet on low heat. Pour the oil mixture into the dry ingredients mixture and add the water. Mix into a smooth dough.
Split the batch into two. Roll each piece between two baking sheets. Refrigerate for an hour (or longer, it can be stored in there during the night).
Set the oven on 175 C/347 F. Place the dough on a baking tray, remove the top baking sheet and leave the bottom. Cut out cookies with cookie cutters. Remove the scraps and knead together to make more cookies of later.
Bake the cookies in the oven for about 5-10 minutes. They are to be set and crisp. Keep an eye on them so they don't get burnt, it goes fast.
Then do the process again and again with the rest of the dough till it's all baked. Don't forget to eat some dough;P
Store in the fridge for crispier cookies.