Recipe: Healthy Gingerbread Cookies

Prep time: 30 minutes 

Cook time: 12 minutes

Makes: approximately 20 cookies

Dry Ingredients

¾ cup buckwheat flour

1 cup almond flour

¼ cup tapioca starch 

½ cup coconut sugar

1 teaspoon baking powder

½ teaspoon ground ginger

¼ teaspoon ground cardamom 

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon 

Wet Ingredients

2 tbsp coconut nectar syrup

1 egg 

¼ cup macadamia oil 

Instructions

1. Preheat oven to 170 degrees Celsius. Line two baking trays with baking paper and set aside.
2. Sieve the buckwheat flour, tapioca starch, baking powder, cinnamon, nutmeg, cardamom and ginger into a large mixing bowl. Whisk to combined.
3. In a smaller bowl, whisk together the egg, coconut nectar syrup and macadamia oil.
4. Pour the wet ingredients into the dry ingredients and mix together until well combined. 
5. Sprinkle a generous amount of buckwheat flour onto a clean benchtop and onto a rolling pin. Turn gingerbread dough out onto benchtop and pat into a ball. Roll the mixture out until it is about ¼ inch thick. Use a cookie cutter to cut into desired shapes and place onto a baking paper lined baking tray. 
6. Roll remaining mixture into a ball and repeat the previous step until all mixture has been cut into cookies. Be sure to re-flour the benchtop and rolling pin each time you roll out the dough. 
7. Place the trays of cookies into oven and bake for 11-12 minutes, or until golden brown.
8. Allow to cool before eating and decorating. Store in an airtight container at room temperature.