Ginger Snap Cookies
My kids and I love making these gluten free, ginger snap cookies. They can also be made dairy free if you use coconut oil instead of butter.
You can make them into fun Christmas shapes like these or make them round and enjoy them all year long. They are a crunchy/chewy texture that remind me of the old school gingernut biscuits (but without all the additives).
Ginger Snap Cookies
Makes 20-24 cookies (depending on the size you make them)
Gluten free, dairy free option, egg free
Ingredients:
2 tablespoons butter or coconut oil for dairy free
2 tablespoons honey
2 tablespoons coconut sugar
1 cup almond meal
1/4 cup tapioca flour
2 teaspoons ground ginger
1/2 teaspoon bicarb
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Instructions:
Heat oven to 170C.
In a medium saucepan or Thermomix, melt the butter/coconut oil over low heat, then stir through the honey and coconut sugar. Heat gently and stir through until all combined.
Add to a food processor with the rest of the ingredients (if you’re doing it in a Thermomix just add everything on top of the wet ingredients).
Process until it all comes together. Make into a ball with your hands.
Roll out between 2 sheets of baking paper (don’t go too thin as it will be difficult to cut the shapes out). Use cookie cutters to cut into desired shapes and repeat until all you have used all the dough.
Bake at 170 for 8-10 minutes or until lightly golden. These cook fast so keep an eye on them especially if you are doing smaller shapes.
Allow to cool completely on a wire rack. Store in an airtight container.
