Sugar free, gluten free gingerbread cookies

Preparation time: 25 minutes
Cooking time: 10 minutes
Servings: approximately 10 cookies

INGREDIENTS

• 3/4 teaspoon Bolero Cinnamon
• 1 teaspoon Bolero Ginger
• 1/2 teaspoon Bolero Vanilla
• 140 gram ground almond
• 1/2 cup coconut flour
• 1 tablespoon tapioca flour
• 1 egg
• 1/4 cup melted coconut oil
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground clove
• 1/8 teaspoon ground nutmeg

HOW TO PREPARE

1. Mix the dry ingredients in a bowl: the ground almonds, the coconut flour, the tapioca flour, the salt, the baking soda, the cloves, the nutmeg, Bolero Ginger, and Bolero Cinnamon. Whisk them together well
2. Add the coconut oil, the egg, and Bolero Vanilla to the mixture and mix them until they become combined.
3. Put the dough in the fridge for at least 20 minutes.
4. Preheat the oven to 180°C and line an oven pan with baking parchment. Roll out the dough and cut out cookie shapes with cookie cutters. Put the cookies to the oven pan and bake them for about 10-15 minutes.