Who doesn’t love a gingerbread cookie at Christmas time? They are fun, tasty and a great way to get the kids involved in the kitchen. They also make a great gift for loved ones – you could box up a fresh batch or layer all the dry ingredients into a jar, include a gift tag with the additional ingredients required and the instructions as a gift for them to bake. A homemade gift goes a long way in today’s busy society.
You can find many more great recipe ideas for Christmas in our A Real Food Christmas eBook, available here.
Ingredients (Makes 15+)
- 1 cup arrowroot flour
- 1 cup almond meal
- 1 cup unsweetened desiccated coconut
- 1 teaspoon ground ginger
- 3 tablespoons cold-pressed extra virgin coconut oil, melted
- 3 tablespoons raw honey
- 2 eggs, free range
- 1 teaspoon vanilla bean paste
- 1/2 cup arrowroot flour, extra for rolling and dusting
- Preheat the oven to 160°C and line a baking tray with baking paper and set aside.
- In a large bowl, mix together the dry ingredients until well combined. Make a well in the centre.
- In a small bowl, combine the oil, honey, eggs and vanilla bean paste.
- Pour wet ingredients into the well of the dry ingredients and mix carefully until all flour is absorbed. The mixture should form a soft ball. If the mixture is too sticky, add an extra tablespoon or two of arrowroot flour.
- Once formed into a ball, place in the fridge for 20 minutes to help set the dough.
- To roll out the dough, simply place one sheet of baking paper onto a flat surface and sprinkle with arrowroot flour. Place a large handful of the dough onto the floured surface and sprinkle with some extra arrowroot flour. Roll the mixture with a rolling pin until it’s about half a centimetre thick.
- Using a Christmas shaped cutter of choice, cut out shapes of the dough and place carefully onto the lined baking tray.
- Cook in the oven for 10-15 minutes, or until the cookies are just turning golden brown.
- Allow cookies to cool for 5 minutes before removing from the tray and transferring to a cooling rack. These cookies can be stored in an airtight container for up to a week.
Recipe developed with the assistance of Melinda Benstead, TNN Recipe Developer & Expert LCHF Baker. Learn more in Meet Min here.
Image by Sarah Craven Photography.