Ginger-bread cookies (df)

Soft in the centre, lightly crisp on the edges, warmly spiced and perfect for Christmas baking

Ingredients

Dry

• 2 cups Oat flour or gluten-free plain flour (with xanthan gum) for GF option

• ½ cup almond flour (or more GF flour)

• 1 tsp baking soda

• 2 tsp ground ginger

• 1½ tsp ground cinnamon

• ¼ tsp ground nutmeg

• ¼ tsp ground cloves (optional)

• Pinch of salt

Wet

• ⅓ cup coconut sugar (or brown sugar)

• ⅓ cup maple syrup

• ¼ cup coconut oil, melted

• 1 egg (or flax egg: 1 tbsp ground flax + 2.5 tbsp water)

• 1 tsp vanilla extract

Method

1. Preheat oven to 170°C (fan forced) and line a tray with baking paper.

2. In a large bowl, whisk together all dry ingredients.

3. In a separate bowl, mix wet ingredients until smooth.

4. Add wet to dry and stir until a soft dough forms.

• If sticky, chill for 20–30 minutes.

5. Roll dough between two sheets of baking paper to about 5–7mm thick.

6. Cut into gingerbread shapes and place on tray.

7. Bake for 8–10 minutes (soft cookies) or 10–12 minutes (crisper).

8. Cool on tray for 5 minutes, then transfer to a rack.

Optional extras

• Sprinkle with coconut sugar before baking

• Ice with dairy-free icing (icing sugar + lemon juice)

• Add chopped crystallised ginger for extra warmth

Storage: Keeps well in an airtight container for 4–5 days, or freeze baked cookies for up to 2 months.