Gingerbread Cookies

These gingerbread cookies look as good as they taste! Aside from being a delicious treat to have with Zepresso tea or coffee, they make a beautiful festive table decoration.
Ours also happen to be vegan. Additionally, we use spelt flour as opposed to all-purpose flour and coconut sugar instead of white sugar so that you can indulge without compromising on nutritional value.



INGREDIENTS (yields 3 dozen)

• 90 g coconut oil
• 90 g coconut sugar
• 120 g honey
• 2 tsp. cocoa powder
• 100 g ground toasted hazelnuts
• 200 g spelt flour
• 2 tsp. gingerbread spice mix
• ¼ tsp. baking soda (leveled)
• Zest of half a lemon
• Pinch of salt

PREPARATION

• Combine the dry ingredients in one mixing bowl and the melted coconut oil, coconut sugar and honey in another
• Gradually add the dry ingredients to the mixing bowl with the wet ingredients to make the dough
• Divide the dough in half, shape into two discs, then wrap and place in fridge to cool for at least 3 hours or overnight
• Once the dough has chilled, place each disc between two sheets of parchment paper and start to roll out the dough
• Use cookie cutters to make your desired shapes
• Bake for 12 minutes at 180°C
• Let cool then serve

Tip: If you don’t have premade gingerbread mix on hand make your own! Here’s the recipe: Mix ½ a leveled tsp. of ground ginger, 1 leveled tsp. cinnamon, ¼ leveled tsp. of ground cloves, ¼ tsp. ground cardamom, a pinch of nutmeg and a pinch of ground star anise.