December 24, 2019

Gingerbread Cookies

It’s that festive time and if your family is anything like mine then food has a central part to play. There are just so many sweets things all at arms reach and yet none of which I feel comfortable giving my baby girl just yet.

So I decided to take a holiday favourite and make it more toddler friendly.

I have incorporated the warm flavours of Chai into the cookies, I used my own Chai mix but any store bought mix will be fine to use too.

We loved using the festive cookie cutters from Lakeland.

Prep Time

15 mins

Cook Time

12 mins

Serves

15 Cookies

Ingredients

1/2 cup Whole wheat flour

1/2 cup Oat flour (alternatively you can just use 1 cup of whole wheat flour)

1/4 cup Coconut oil

1/2 tsp Baking powder

1/2 tsp Cinnamon powder

1/4 tsp Ground ginger

1/4 tsp Chai Spice (recipe below, alternatively 5 spice mix available in stores)

1/8 tsp Salt

2 tbsp Maple syrup

2 tbsp Agave syrup

2 tbsp Milk (any)

Method

  1. Mix all dry ingredients.
  2. Next, alternating between the coconut oil and the milk, slowly add both until a ball is formed. (Avoid adding all the milk if mixture is becoming sticky).
  3. Wrap up the dough and place in the fridge for 10 mins. This will help firm up the dough.
  4. Preheat the oven at 200C and line baking tray with grease proof paper.
  5. Roll out to 1/4 inch and cut out cookie shapes.

  6. Bake for 10/12 mins until edges start to brown.
  7. Once the cookies have cooled you can decorate them.

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