The classic cut out gingerbread cookie recipe revamped to make then gluten free, vegan and paleo. Enjoy all the warming and delicious spices that the holiday season his to offer. With this simple and easy to make recipe that requires no chilling and a total time of 30 minutes.
Pre heat your oven to 180c and lined a baking try with greasproof paper
In a small mixing bowl add cashew butter, coconut sugar and fruit syrup mix to combine. Plce in the microwave for 30 seconds then give it a good stir.
In a medium sized mixing bowl add the almond flour, arrowroot powder and all the spices. Stir to combine.
Add in the cashew butter and sugar mixture to the flour. Mix to combine.
Add in the coconut milk a tbsp at a time until the dough comes together and is not longer crumbly.
Place the dough in between two sheets greaseproof paper and roll out to about 1/4 inch thickness. Using cookies cutters punch out the shapes and transfer to the lined baking trays. Continue until all the dough is used. I made 20 small cookies.
Bake at 180c for 6 minutes for a softer texture and 8 minutes for a crispier texture. Once cooked leave cookies on the baking tray to cool for at least five minutes before transferring to a cooling rack.
To decorate either use melted chocolate and dunk the bottom half in the chocolate then leave to set. Or use royal icing to add more features to the cookies. Alternatively you can leave them plain.
Once completely cooled and decorated store them in an airtight container for up to 5 days.