Gingerbread Cookies

Gingerbread Cookies

• Allergy Friendly

• Nut Free

• Egg Free

• Dairy Free

INGREDIENTS

• 1 tbsp Ground Flaxseed + 3 tbsp warm water

• 2 cups Whole Wheat Flour

• 2 tsp ground ginger

• 2 tsp cinnamon

• 1/2 tsp baking soda

• pinch of salt

• 1/2 cup coconut oil (melted so put in oven/microwave to melt slightly)

• 200g Dates

• 1tbsp honey

• 80-100ml hot water

INSTRUCTIONS

1. In a small cup, combine the flaxseed and water and set aside to thicken. Put 200g dates in a bowl of hot water to soften.

2. In a mixing bowl, combine the flour, ginger, cinnamon, baking soda and salt.

3. Add the dates to a food processor and blitz to form a soft paste. Add honey and 100ml of hot water. Add 50 ml first, then slowly add more and blitz until a soft paste is formed. 

4. Add the flaxseeds, melted coconut oil and date paste to the dry ingredients in the mixing bowl and combine. As the dough begins to get thick, use your hands to lightly knead the dough and wrap it in clingfilm/plastic wrap to chill for 30 minutes in the fridge.

5. Preheat the oven and line a baking tray with grease proof paper.

6. Sprinkle some flour on the working surface and transfer the dough from the fridge on top. Roll the dough until1/4 inch thick with a rolling pin. Using cookie cutters, cut out the shapes and place them carefully on the baking sheet. Re-roll any remaining dough and cute more cookies or roll into balls for circular cookies.

7. Bake for 15-20minuts or until they are slightly browned. If they seem a little soft you can leave them in for 10 minutes longer or turn the oven off and let them sit in the remaining heat of  the oven.

8. Remove from the oven and let them cool.

9. When completely cooled, decorate them with icing or eat them plain