Looking for a gluten free and vegan ginger bread recipe this Christmas to get you into the festive spirit? Look no further than these ginger bread cookies, they are perfectly balanced with a touch of sweetness and softer texture. I hope you love them!
cooking time: 20 minutes
serves: 12
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 1/2 tsps baking powder
- 2 tsps ground ginger
- 1 tsp cinnamon
- 3 tbsps coconut oil (melted)
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 tbsp ground flax seed
- 2 1/2 tbsps water
Directions
- Preheat the oven to (180ºC) and line a baking sheet with parchment paper.
- In a small bowl, add the ground flaxseed and water. Let it sit for 5 minutes or until it’s thickened.
- In a mixing bowl, combine the almond flour, coconut flour, baking powder, ginger and cinnamon. Mix well using a fork to break up any clumps. Add in the coconut oil, ground flaxseed and water mixture, vanilla and maple syrup. Mix again.
- Roll the dough into even balls and place on the baking sheet. Gently flatten with the palm of your hand. Bake in the oven for 15 to 20 minutes. Remove from oven and let cool completely. Enjoy!
