INGREDIENTS
DIRECTIONS
Enjoy! 😊
- 400 g gluten-free flour mix (e.g. chestnut and buckwheat or cassava flour)
- 100 g coconut oil
- 2 eggs
- 175 g pure honey
- 2 tablespoons of mixed spice
- 1/2 teaspoon of ground ginger
- 2 teaspoons of cocoa
- 4 teaspoons of carob (optional; can be replaced with extra cocoa)
- 1 teaspoon of baking soda
DIRECTIONS
- Melt the coconut oil in a saucepan, add the honey, then mix and let the mixture cool slightly.
- Combine the remaining ingredients with the warm mixture and knead the dough until slightly sticky.
- Roll out on a pastry board to a thickness of 3-4 mm, lightly dusting with flour.
- Cut out gingerbread cookies in any shape and place them on a baking sheet lined with baking paper.
- Bake at 180°C for about 8-10 minutes until golden brown.
Enjoy! 😊
