Our favourite cookie at Christmas has to be gingerbread! I love gingerbread everything!! The smell is amazing and gingerbread hot chocolate is the best. This year as we have been trying to stay away from gluten i though we would try out our favourite recipes and make them a little more healthy for us. We have also recently started using coconut sugar, the taste is no different and its not as processed as regular sugar plus has all the extra benefits from the coconut. We need to remember that its still sugar though so i always use less when following a recipe for regular sugar just like i usually would.
If you like crispy gingerbread leave this in for an extra few minutes i like softer gingerbread so only cooked it for 10 minutes, make sure you leave the gingerbread to cool for a couple of minutes before moving onto a cooling rack.
3 cups gluten free plain flour
1/2 tsp baking soda
3/4 cup coconut oil
1 1/4 cup coconut sugar
4TBS maple syrup
Preheat oven to 180 degrees c
In a food processor put the first four ingredients and mix till combined then add the coconut oil and blend until the mix is like breadcrumbs.
Blend in the sugar then add the egg and maple syrup.
The dough will be glossy, empty onto a lightly floured surface and kneed together.
Cut in half and roll out dough, we used Christmas shapes and a gingerbread man cutter.
Place on greased baking paper and put in oven for 10 mins for soft gingerbread, leave for a few minutes more depending on your oven for a more crunchy gingerbread.
Leave to cool for a couple of minutes before transferring onto a cooling rack.