Serves: 40 Small Cookies

Ingredients:

¼ cup (60ml) coconut oil, melted
1 tbs ground ginger
1 tsp cinnamon
½ tsp nutmeg
1 scoop Gutright
½ cup almond meal
½ cup buckwheat flour
2 tsp arrowroot flour
¼ cup 60ml Maple syrup
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt

Method:

1. Preheat oven to 180C. Line a baking tray with baking paper.
2. Add all ingredients to a mixing bowl and combine well until a sticky dough has formed.
3. Place dough between 2 sheets of baking paper and roll out with rolling pin to approximately 1cm thick.
4. Using a cookie cutter, cut shapes in the dough and place cookie shapes onto the baking tray. Repeat until all mixture has been used. Bakefor 10-12 mins or until golden, timing can vary depending on the size of the cookies you make. If you prefer chewy gingerbread cookies then slightly undercook.
5. Allow to cool on tray for 5 minutes and then transfer to a wire rack.
6. Store in an airtight container in the pantry.
7. Feel free to decorate if you wish!