We’ve teamed up with Gené Schesser to bring you this delicious gluten & dairy free gingerbread cookie recipe! Perfect for those who might have food intolerances and those who choose to be mindful about what they put in their bodies. Pencil this gingerbread cookie recipe in for weekend activities with the kids, the fam or the gal pals!
Ingredients:
- 2 cups almond meal
- 3/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp nutmeg
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp Tremella mushroom powder
- 1 tsp Imbibe collagen peptides
- 2 eggs
- 3 tbsp molasses
- 1/2 cup melted and cooled coconut oil
- 1/2 cup coconut sugar
- 1 tsp vanilla essence
Method:
1. Preheat oven to 180 degrees and line a baking tray (or two, depending on how many cookies you want to make) with baking paper
2. In a large bowl, combine your coconut oil, vanilla, coconut sugar, eggs and molasses. Whisk to combine.
3. Then add your almond meal, coconut flour, spices, baking soda, collagen, tremella and salt. Combine thoroughly until a dough forms. Let the dough rest for just a few minutes.
4. Place dough between two sheets of baking paper on a flat even surface. Roll out the dough so that it’s approximately 2 cm thick.
5. Use cookie cutters of choice to cut the dough out and then place each shape on your prepared baking sheet a few cm apart. Bake for 6 – 10 minutes depending on your oven and thickness of the cookies.
6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling. Makes about 25 medium-sized cookie shapes.
7. Leave them as they are or add some icing. Dig in and enjoy!
