GINGER CHRISTMAS COOKIES

Gingerbread cookies are the perfect holiday treat! In fact, if your kids like them, they're a fun activity for any time. You have a large selection of various shapes for them, with which to enliven your festive table. You can make gingerbread men, stars, hearts, Christmas trees, animals, or any shape you like! Filled with warming spices like ginger, cinnamon, nutmeg and cloves, these cookies bring lots of joy, warmth and coziness to the holidays.

One of ginger's special qualities is its ability to bring the body out of a reactive state by calming the nerves and muscles. Ginger helps to achieve balance and homeostasis, which is a great help in stressful times, such as the weeks around Christmas and New Year.

Ingredients:

• 1 3/4 cups gluten-free oat flour ;
• 1/4 cup arrowroot or tapioca starch ;
• 1/2 tsp. baking soda ;
• 1 1/2 tsp. ground cinnamon ;
• 1/4 tsp. ground nutmeg;
• 1/4 tsp. ground cloves;
• 1 tsp ground ginger ;
• 1/2 cup coconut sugar ;
• 1/4 cup date syrup or maple syrup ;
• 2 tablespoons of unsweetened applesauce ;
• 1/2 tbsp. lemon juice;
• 1/4 cup melted unrefined coconut oil .

Method of preparation:

In a large bowl, mix the oat flour , tapioca starch , baking soda , cinnamon , nutmeg, cloves, ginger and coconut sugar .

In another bowl, mix the date syrup or maple syrup , applesauce , lemon juice and melted coconut oil . Add the dry ingredients to the liquid and mix with a spatula until you get a smooth, even batter. Divide the dough into two parts, wrap each part in parchment paper or foil and leave it in the refrigerator for 1 hour.

Preheat the oven to 165°C. Line two large baking sheets with parchment paper.

Work with each piece of dough separately. Place it between two sheets of parchment paper and roll out with a rolling pin to a thickness of about 0.5 to 1 cm.

Using cookie cutters, press shapes into the dough and remove excess. Form the excess dough into a large ball and continue rolling and cutting shapes until all the dough is used up.

Transfer the cookies to baking sheets and bake for 11-14 minutes, until lightly browned on the edges. Cool them on a wire rack before eating.