I came across a recipe for Ginger Spiced Cookies on the Wellness Warehouse page (original recipe & video by Stephanie Papini) and thought damn, I need to make these!
I started making the cookies and then discovered that I had little to none of the primary ingredients: ground ginger. Not the best start. So I threw in the flavours that I knew I love: ground cinnamon, cardamom and ground cloves. The results? Insane! These taste and have the consistency of the traditional German Lebkuchen so it's like I get to indulge in Christmas all year round. Without any gluten, dairy or refined sugar. What a brilliant WIN!
I love to serve these with a cup of my daily chocolate fix, NOMU's Skinny Hot Chocolate, or I serve them as is, hot out the oven, with some fresh lemon zest.
SUGAR & SPICED FESTIVE COOKIES
150g ground almonds
150g tapioca flour
2 Tbsp chickpea flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp xantham gum (optional)
Pinch of Maldon Sea Salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cardamom
1/2 tsp ground cloves
2 Tbsp coconut sugar (plus extra for dusting)
2 Tbsp coconut oil
60ml raw honey
1 tsp vanilla extract (I use the NOMU brand)
1.Mix together the dry ingredients.
2. In a seperate bowl, whisk together the wet ingredients.
3. Stir the dry ingredients into the wet ingredients and stir until the mixture is just combined.
4. Spoon into a container and place into the freezer to set for about 45 minutes. Then, remove from the freezer, roll into balls, dust in some coconut sugar and place on to a lined baking tray.
5. Bake for 12-15 minutes at 160 degrees C.
*I bought most of these ingredients from Wellness Warehouse.
*If you don't have chickpea flour then substitute for some more tapioca flour or a GF flour blend.
*I use the "cooking oil" Crede coconut oil brand