By Teresa Cutter
What's great about it
Here's my delicious recipe for gingerbread cookies that I love to bake this time of year and often bundle them up into pretty gifts that I give to family and friends. They are very easy to make and what I love about them is that these cookies are not too sweet, just the perfect amount of spice that just fills the house with joy when you're baking them. Enjoy!
Makes 20 cookies
1 ½ cups (175 g/6 oz) organic rolled oats (see notes)
½ cup (40 g/1 ½ oz) organic desiccated or flaked coconut
½ cup (60 g/2 1/4 oz) flaked or chopped almonds
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
The smallest pinch of star anise
2 ½ tablespoons macadamia nut oil, cold pressed coconut or olive oil
2 tablespoons honey - I like to use raw or Manuka honey
1 teaspoon vanilla extract or ½ teaspoon vanilla bean paste
1 - 2 tablespoons water - to help combine
- Preheat your oven to 150°C / 300°F, fan-forced.
- Combine oats, coconut, almonds, ginger, cinnamon, nutmeg, star anise into a food processor.
- Add the oil, honey and vanilla.
- Turn on the food processor and mix well for about 10 – 15 seconds or until combined. You don't want to do this too much, but just enough so that it combines.
- Add the water and process again. The addition of water will help the cookie mixture stick together.
- Form into 20 small cookies and place onto a baking sheet lined with baking paper.
- Flatten down with enough room around each cookie.
- Bake for 20 -30 minutes in a low oven at 150°C / 300°F, or until golden brown.
- Cool completely before eating and enjoy. Store in an airtight container for 5 days.