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Christmas gingerbread cookies

Christmas gingerbread cookies


-half a cup of maple syrup/agave syrop/ honey

-80g of coconut oil

-1 banana

-2,5 cup of oat flour

-1 cup of millet flour

-teaspoon of baking soda

-2 tablespoons of gingerbread spice


In a saucepan melt together honey and oil, add to it mashed banana.

In a bowl mix together rest of the ingerdients.

Combine two bowls together and leave to cool down in the fridge for 30-45 minutes.

The consistency should be easy to roll. If it;s to soft add some flour, if it's too crumbly add some honey.

Roll the dough on the board or the kitchen top. Spirnkle some flour both on the kitchen top and the piece of dough. Don't make it too thin or the cookies will burn easily. Make them quite thick, about 1-2 cm.

Set the oven for 180 degrees Celcius. Bake them for about 10 minutes, but after 5 check on them basically every minute.

When they start to be light brown on the bottom take them out and leave to cool down.

At first they'll be super hard, leave them in a can for few days to absorb some moisture and they'll be ready to eat.

*In order for the cookies to be fully glutenfree use certified glutenfree flours

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