Cinnamon Macadamia Ginger Cookies

INGREDIENTS

DRY:

1 cup almond flour/ ground almonds or macadamia

1 cup flour

½ cup coconut flour

2 tbsp ground cinnamon

1 tbsp ground ginger

Pinch salt

 

WET:

¼ cup  Date Syryp or Honey

2 tbsp molasses

1 tbsp Vanilla paste

¼ cup Coconut oil

2 tbsp Cinnamon Macadamia nut butter

2 eggs (optional)

 

ICING:

1-3 tbsp coconut cream

1 cup icing sugar

 

DIRECTIONS

Pre-heat the oven to 160ºC. In a large bowl, sieve the dry ingredients together. In a separate bowl whisk the wet ingredients until well combined. Then add the wet mixture to the dry mixture and mix until it starts to look like wet sand. Using your hands press the mixture firmly together to form a dough. Let the dough rest for 5 min.

Firmly press down or roll out the dough until its about 5mm thick. Cut out cookie shapes with festive cookie cutters. Line a baking tray with greaseproof paper, and bake the cookies 10 minutes.

Let the cookies cool completely before icing. Scoop the icing into a piping bag. There is no right or wrong way to decorate your cookies. Let the icing set overnight at room temperature before storing in a glass jar.