Using dairy-free butter, coconut sugar and almond butter means these Christmas gingerbread cookies are deliciously chewy, with a cinnamon and ginger-spiced sweetness. Shape with your favourite festive cutters, then decorate.
40g almond butter
100g grade A maple syrup
100g dairy-free butter
245g Mornflake Creamy Superfast Oats
205g ground almonds
150g coconut sugar
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
Add the butter, maple syrup and almond butter to a saucepan, heat gently and stir until combined. Set to one side.
Weigh out and blitz the oats in a blender until they form a fine flour.
Add all the dry ingredients to a large mixing bowl and make a well in the centre. Slowly pour in the melted butter, maple syrup and almond butter. Stir together until the mixture becomes a dough. Shape into a ball, return to the bowl, cover and leave in the fridge for 30 minutes – 1 hour.
Pre-heat the oven to 180°C and line a large baking tray with baking paper.
Lightly flour the worktop and roll out the dough to 0.5cm thick. Using your favourite festive cutters, cut the shapes out and place on the baking tray – leaving space between each cookie as they will spread. Place in the middle of the oven and bake for 8-10 minutes.
Remove the cookies from the oven and place on cooling rack. After 10 minutes lift the gingerbread cookies from the baking tray and place directly onto the cooling rack and leave to fully cool before icing.
Store in an airtight container and eat within 4 days.