GLUTEN FREE GINGER XMAS COOKIE RECIPE

If you’re after some Christmas treats that won’t leave you with the sugar come down - these are for you!

This is literally one of my ‘go-to’ retreat recipes - some of you may remember Corinne Travaglini - wholefood chef - this was one of her recipes and the gingery goodness makes it a perfect light alternative to other less nutritious christmas cookies.

Flax is fantastic for balancing hormones and these cookies pack a punch in flavour and nutrition.

Super simple to make and great for those with sensitive tummies.

GLUTEN FREE XMAS COOKIES #NOMNOM

3 Tbspn grated ginger

3/4 Cup almond meal

1/2 Cup flaxmeal

3 Tbspn Coconut sugar

1 Tbspn Coconut syrup / Rice Syrup / Maple

3 Tbspn coconut oil, melted

1/2 Teaspoon baking powder

1/2 Teaspoon baking soda

1/4 Teaspoon sea salt

2 Teaspoon cinnamon

1/2 Teaspoon ginger powder

1/8 Teaspoon ground clove

1 Tbspn Water

METHOD

Preheat oven to 180 C and line a cookie sheet with baking paper.

Combine coconut oil, coconut sugar, carob syrup and water in one bowl.

Next, combine all of the dry ingredients in another bowl and stir well.

Add dry ingredients to wet ingredients and stir until combined. Scoop by spoonful into a cookie sheet lined with baking paper (or greased with coconut oil).

Flatten to desired size. Bake 10 minutes.

Remove from oven. Serve warm or once cool you can store them in an airtight container for 4 days or freeze them for longer.

Tip: if mixture is too dry, try adding more water. If mixture is too moist add more almond meal.