Gingerbread cookies with Brown Pea Flour

Christmas time is here, undust the gingerbread cutters and lets get baking! The house will fill up with most amazing Christmas aroma. And put some effort – the thinner you will roll the pastry the crispier they will be:)

COURSE: Dessert
CATEGORY: Vegan, Gluten Free, Dairy Free
PREP TIME: 30 minutes
COOKING TIME: 10 minutes
SERVINGS: 1 full pan

Ingredients

CRUST

Jurgensburg Organic Brown Pea flour – 2 cups (250g)

Jurgensburg Organic Baking Powder – 2 tsp

Sea salt  – 0.3 tsp

Coconut oil – 50g

Cacao butter – 50g

Gingerbread spices – 2 tbsp

Molasses – 2tbsp

Coconut sugar – 100 g

Water –70ml

 

Organic Product

Brown Pea Flour

400g

Where to buy

Preparation

Preheat the oven to 180C

1. Melt cacao butter and coconut oil.
2. Mix all dry ingredients. Then add melted butter and stir well.
3. Add water and stir again.
4. Put the dough in the fridge for 20min before rolling.
5. Roll thin layers and cut them to shapes. (If the dough starts meltin, put once more in the fridge)
6. Bake for 10min until golden brown

Recipe by Gingerbite (Oksana Dave)