Gingerbread cookies are perfect for the whole family and this low-sugar twist tastes just as good! Decorate with your favorite toppings and enjoy! Makes around 9 large cookies.
- 160g whole wheat flour
- 2 teaspoon cornstarch
- a pinch of salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon ground ginger
- 1/2 of ground cinnamon
- a pinch of ground nutmug
- a pinch of ground cloves
- 2 tablespoon of melted coconut oil
- 1 large egg
- 1 tablespoon Caramel Gourmet Drops
- 80ml maple syrup
Prepare the cookie dough by mixing the flour, cornstarch, salt, baking powder, ginger, cinnamon, nutmeg and cloves in a mixing bowl. In a seperate bowl, whisk the rest of the ingredients. Add the wet ingredients to the dry and stir until the mixture is consistent. Wrap the dough is plastic wrap and put in the fridge to chill for at least 1 hour.
Preheat the oven to 180 degrees celsius and line a baking tray with parchment paper. Roll out the dough until about 1/2 cm thick (use flour to stop the dough sticking). Cut the dough into the desirable shapes until you have used up all of the dough and lay out on the baking tray. Bake the cookies for around 10 minutes or until the cookies begin to brown.
Allow the cookies to cool after taking them out of the oven and decorate however you desire! Enjoy!