Gingerbread Cookies

Source

Ingredients

Display units in Metric

125	gr	solid coconut oil
70-100	gr	rapadura sugar or another sugar
80-125	ml	rice malt syrup or honey or maple syrup
1		chia egg 1 tbs chia seeds soaked in 3tbsp water
375	gr	gluten free flour I use a combo of buckwheat + arrowroot + rice flour for different proteins which builds strength
1	tbsp	ground ginger
1	tsp	mixed spice
1	tsp	vanilla paste
1	tsp	bi-carb soda

Beat the coconut oil and sugar together until creamy. Add the rice malt syrup and chia egg and beat until combined. Stir in the flour, ginger, mixed spice, vanilla and bi-carb soda by hand. Turn onto a lightly floured surface and knead until smooth (I knead the dough in the Thermo).

Place dough on baking paper (or beeswax wrap) and form a log shape (I actually split this batch and make two logs). Pop into the freezer for a couple of hours or even overnight.

Preheat oven to 180oC, remove dough from the freezer (do not thaw, cut frozen) and cut into slices with a knife. Lay these slices of dough onto a prepared baking tray.

Bake in the over for 10 minutes or until brown.

Beat the coconut oil and sugar together until creamy. Add the rice malt syrup and chia egg and beat until combined. Stir in the flour, ginger, mixed spice, vanilla and bi-carb soda by hand. Turn onto a lightly floured surface and knead until smooth (I knead the dough in the Thermo).
Place dough on baking paper (or beeswax wrap) and form a log shape (I actually split this batch and make two logs). Pop into the freezer for a couple of hours or even overnight.
Preheat oven to 180oC, remove dough from the freezer (do not thaw, cut frozen) and cut into slices with a knife. Lay these slices of dough onto a prepared baking tray.
Bake in the over for 10 minutes or until brown.

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