Description
A healthy recipe for classic cut-out Gingerbread Christmas Cookies. Full of the same traditional festive flavors but no butter, refined flour or sugar! A guilt-free Christmas Cookie your kids will love to make (and eat!).
Scale
Ingredients
- 2 3/4 cup (275 grams) almond meal (ground almonds)
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon baking powder (gluten free, if possible)
- 4 fresh soft medjool dates, pitted
- 1/3 cup (80 ml) olive oil
- 2 tablespoons golden syrup
- 1 teaspoon vanilla
- 1 egg white
- 40 grams white chocolate (optional)
Instructions
- Place the almond meal, spices, baking powder and dates into the bowl of a food processor.
- Pulse until combined and the mix is crumbly.
- Add the olive oil, golden syrup, vanilla and egg white and pulse until combined and a soft dough forms.
- Place the dough between 2 sheets of baking powder and roll to about 3 mm thick (1/8 inch).
- Place into the fridge for an hour or so to chill.
- Preheat oven to 150 degrees celsius (300F).
- Remove the top layer of baking paper and cut the dough into shapes using Christmas cookie cutters.
- Place the cookies onto an oven tray lined with baking paper.
- Shape dough scraps into a ball, flatten until 3mm thick and continue to cut cookies until no dough remains.
- Bake cookies for 10-15 minutes or until golden and cooked. Allow to cool.
- Place white chocolate into a microwave proof bowl and microwave for 30 seconds – 1 minute or until the chocolate is melted.
- Use a bamboo skewer to dip into the chocolate to decorate the cookies as desired. Enjoy x
Notes
Cookies are best kept in an air tight container. Will keep for 3-4 days.
Recipe adapted from Teresa Cutter, The Healthy Chef
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: healthy christmas cookies for kids