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.