Gingerbread Cookies

These gingerbread cookies look as good as they taste! Aside from being a delicious treat to have with Zepresso tea or coffee, they make a beautiful festive table decoration.

Ours also happen to be vegan. Additionally, we use spelt flour as opposed to all-purpose flour and coconut sugar instead of white sugar so that you can indulge without compromising on nutritional value.

INGREDIENTS (yields 3 dozen)

  • 90 g coconut oil
  • 90 g coconut sugar
  • 120 g honey
  • 2 tsp. cocoa powder
  • 100 g ground toasted hazelnuts
  • 200 g spelt flour
  • 2 tsp. gingerbread spice mix
  • ¼ tsp. baking soda (leveled)
  • Zest of half a lemon
  • Pinch of salt

PREPARATION

  • Combine the dry ingredients in one mixing bowl and the melted coconut oil, coconut sugar and honey in another
  • Gradually add the dry ingredients to the mixing bowl with the wet ingredients to make the dough
  • Divide the dough in half, shape into two discs, then wrap and place in fridge to cool for at least 3 hours or overnight
  • Once the dough has chilled, place each disc between two sheets of parchment paper and start to roll out the dough
  • Use cookie cutters to make your desired shapes

  • Bake for 12 minutes at 180°C
  • Let cool then serve

Tip: If you don’t have premade gingerbread mix on hand make your own! Here’s the recipe: Mix ½ a leveled tsp. of ground ginger, 1 leveled tsp. cinnamon, ¼ leveled tsp. of ground cloves, ¼ tsp. ground cardamom, a pinch of nutmeg and a pinch of ground star anise.

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