These gingerbread cookies taste just like my childhood at Christmas time. They have a perfect combination of sweetness, Christmas spice and 'snap'. I had a hard time holding back from eating the whole batch as soon as they were out the oven, they are so addictive!
I normally have a lot of patience when it comes to baking and decorating except for when it comes to cookie decorating and piping, I'm the same with cupcakes, I find it so tedious when I have to individually decorate the tiny little things.
So instead, I find that dusting a little coconut flour and sprinkling bee pollen is the next best thing! I also used some melted and slightly cooled coconut butter on a few to change them up a bit.
1/2 c softened ghee
1/2 c brown sugar /coconut sugar
1 tbsp blackstrap molasses
1 organic egg
1 tsp vanilla extract
1 tbsp cold water
1 c brown rice flour
1 c oat flour
1 tsp ceylon cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
6tbsp runny coconut butter*
Cream the ghee and sugar together with an electric whisk for about 5 minutes until light and fluffy. Beat in the molasses, egg, vanilla extract and cold water until combined.
Fold in the flour and spices with a spatula until combined.
Wrap the dough in plastic and chill in the freezer to chill for an hour.
Preheat oven to 180C /350F
Line 3 large trays with parchment paper (or you can use the same tray a few times)
Place the dough on a floured surface and dust more flour on top and flour the rolling pin, the