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Soft, warmly spiced and naturally nutty, these almond gingerbread cookies are a lighter twist on a festive favourite. They’re lightly sweetened with coconut sugar and molasses, with plenty of ginger and cinnamon for that classic gingerbread flavour.
1.
Mix all of the dry ingredients and then add in the wet ingredients.
2.
Stir until combined and then refrigerate for about 20-30 mins. If the mixture seems too dry, add 1-2sp milk.
3.
Preheat oven to 175c fan.
4.
Create small balls of the dough and flatten slightly. Place on baking sheet, spacing evenly.
5.
Cook for about 12 minutes when the outsides should be firm but the inside may still be gooey.
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Storage information
Store in an airtight container at room temperature for 3–4 days, or in the fridge for up to 1 week. They can be frozen for up to 3 months; thaw at room temperature before serving.
Tip
For gluten free, use 220g almond flour and omit wholewheat flour.You can omit the almond flour and use all wholewheat flour for convenience.
Cost-saving tips
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