Prep Time: 15 min
- 1 cup oat flour plus extra for the cookie forming
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2-3 dashes allspice
- 1/4 teaspoon salt
- 1 tablespoon freshly grated ginger
- 1/4 cup molasses
- 1/3 cup coconut oil
- 1 tablespoon chia seeds mixed with 3 tablespoons warm water
- 1 cup erythritol
- 1 cup coconut oil
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk
Preheat the oven to 350 degrees.
1. Place the erythritol in a blender and blend until it is a powdered sugar.
2. Add the coconut oil, vanilla and coconut milk, blend. Place the contents in the fridge.
3. `In a small bowl, stir the chia seeds and water, set aside.
4. `in a large bowl, mix all the dry ingredients together.
6. Add the ginger, molasses, coconut oil and chia seeds, mix thoroughly. I like to use my hands. Form the dough into a large ball.
7. Cover a sheet of wax paper with oat flour as well as a baking pin. Place the dough in the middle of the paper and sprinkle the top with oat flour. This is so the dough does not stick to anything it touches. Add flour as you go to the surface or baking pin if the dough starts to stick. Roll the dough out so it is 1/2 an inch thick.
8. Use gingerbread cookie cutters to make shapes all over the dough, maximising the surface area. Remove the dough around the shapes and lay the men out on well greased cookie sheets. Repeat step 7-8 with the remaining dough.
9. Place the cookies in the oven for 10-15 minutes, rotating the tray 180 after 7 minutes. Take out and let cool.
10. Lay the cookies out on wax paper and frost them with the icing. I like to place the frosting in different bowls adding food based dyes to decorate the cookies in color. Raisins, coconut flakes, sprinkles and chocolate chips are great as well.