Rumour has it Santa has really stacked on the ol’ lbs recently and Mrs Claus has him on a pretty strict diet. Lucky for Mr S. I have created a refined sugar free gingerbread cookie recipe that both he and his reindeer can enjoy without guilt – or Mrs. Claus nagging him, but that’s a whole different story.
Before I went sugar free, one of my favourite things to bake and eat were…sugar cookies *cue loud gasps, mothers shielding their children’s eyes, townspeople with pitchforks* With that in mind, when I finally got my refined sugar free almond butter cookie recipe where I want it to be, I was thrilled. So, what with Christmas is my favourite time of the year and cookies being my favourite thing about living, I set out to combine the two. These cookies are pure Christmas – soft and warm, with a lingering ginger taste that pairs so perfectly with mulled wine*
They take about 25 mins to make, including baking time and make fantastic gifts, which was my intention when I made them but I ended up eating them all – sorry, coworkers.
*but what DOESN’T go well with mulled wine, amiright?!
Ingredients – Makes approx. 25 cookies depending on cookie cutter size
80 grams of almond butter
240 grams of gluten free flour
1/2 teaspoon cream of tarter
120 grams of maple syrup
2 teaspoons of ground ginger
1/2 teaspoon of cinnamon
1/2 teaspoon of ground nutmeg
Preheat oven to 180 Celsius and line a baking tray with parchment paper.
Whisk up the egg, maple syrup and almond butter using a hand held electric mixer.
Next, add the flour, cream of tarter, spices and mix well until a dough is formed.
Lightly cover the surface with flour and roll the dough out.
Cut out the shapes and place on the baking tray.
Bake for about 10 minutes or until the edges are golden brown.