Are these gingerbread people not the cutest? And they taste just as sweet and lovely as they look – if not more so. They’re soft and perfectly spiced. We’re going to show you an easy recipe for healthier gingerbread cookies that cuts down on the sugar. Our irresistible Protein Cream is the obvious, and delicious, icing for this cookie. All in all, a totally delicious, creamy winter delight.
To make your own oat flour: put 150g of oatmeal into a blender or food processor. Blend until it creates a flour.
Mix the oat flour, ground almonds, stevia, cinnamon, baking powder, and salt in a bowl.
Add the maple syrup, coconut oil, and vanilla flavoring. Knead together until the mix forms a smooth cookie dough.
Roll the dough into a large ball. Cover with plastic wrap and put into the fridge for 30 minutes.
Dust your working surface with flour. Roll the cookie dough out to about 1cm thickness.
Use cookie cutters of your choice to cut shapes (about 12) out of the dough. Place them on a baking tray lined with parchment paper.
Bake the gingerbread cookies for 10-12 minutes. They may still be soft when they come out of the oven - it's normal. They will harden as they cool.
When the cookies are cool, spread with Protein Cream and decorate to your fancies.
Our TipTo keep your gingerbread cookies from getting too stale, keep them in a biscuit tin with a quarter of an apple. The cookies will absorb the apple's moisture and keep a bit of softness.
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