Grain Free Gingerbread Cookies
This is our favourite cookie creation yet... perfect light crunch (not too hard for little teeth). Use to create your gingerbread house this Christmas!!
Ingredients:
4T coconut flour
180g tapioca starch
60g coconut sugar
100g coconut oil
60g rice malt syrup
1 egg (50-60g)
2t ground ginger
1t bicarb soda
Method:
Blitz coconut sugar in Thermomix bowl, 1 minute, speed 9
Add remaining ingredients and mix 30 seconds, speed 4
Scrape down and mix another 10 seconds, speed 4 if necessary
Remove from the bowl and place on a lined chopping board, knead together into a ball with your hands
Roll and press into small discs/circles, place on lined baking tray
They will spread slightly
Bake 180 degrees Celsius for 15 - 20 minutes until golden
Cool on trays
Store in air tight container in pantry
Variations:
Use 2t cinnamon instead of the ginger for a cinnamon cookie (my favourite!)
Use 2t vanilla instead of the ginger for a plain cookie
Omit the ginger and use one of the above variations and add half a block of chopped chocolate to the mix for a choc chip cookie (we use Loving Earth Creamy Mylk Chocolate)
