Gingerbread Cookies
Serves 24
Ingredients: 2 3/4 cups almond meal 1 teaspoon cinnamon ¼ teaspoon nutmeg 1/4 teaspoon ginger ½ teaspoon baking powder 4 medjool dates 50 ml coconut oil 40g honey 1 teaspoon vanilla extract 1 egg white Method: Combine almond meal, dates and spices in a food processor and blend until combined and crumbly. Add coconut oil, honey, vanilla and egg white. Process again until a soft dough forms. Remove the dough and flatten down slightly between 2 pieces of baking paper, about 3mm thick. Place in the freezer for 20 minutes. Preheat oven to 150C. Cut the dough into shapes with a gingerbread cutter and place cookies onto a tray lined with baking paper. Bake for 15 minutes or until golden. Remove from the oven and allow to cool. This recipe is inspired by Teresa Cutter, check out their page for more recipes www.thehealthychef.com |
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