These little bundles of goodness are gluten free, refined sugar free and made with wholesome, nourishing ingredients! They are like a cross between a gingerbread man and short bread. They will make the perfect snack to feast on for Christmas day or alternatively wrap them up as gifts
In a food processor blend together the rice malt syrup, maple syrup and coconut oil.
In a seperate bowl sift together the gluten free flour, almond meal, spices, baking soda and salt.
Add the dry ingredients to the food processor and blend until the dough just starts to come together. It is really important that you don't over mix here.
Remove from the food processor and bring together into a dough with your hands.
Wrap in cling film and leave to rest in the fridge for about 10 minutes.
Once the dough is rested preheat the oven to 180°C. Remove the rough from the fridge and place between two pieces of baking paper and roll out to about 1cm thick.
Using a gingerbread man shaped cookie cutter (or whatever cutter you have to hand) cut the rolled out dough into shapes. Place the cookies onto a baking tray lined with baking paper.
Bake in the oven for about 10 - 15 minutes or until golden brown. Remove from oven, and allow to partially cool in the tin before allowing to cool completely on a wire wrack.
These cookies will keep in an airtight container for up to a week.
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