Let's face it, Christmas is stressful. Every year I plan so far ahead of time to make sure I can enjoy this special season with friends and family, instead of running around with my head chopped off for last minute presents or writing Christmas cards. So this year my gifts were done in November, the decorations were done at Thanksgiving, and food menus were planned all year long. Do I seem extremely over organized or what?!?! I know I am a bit too much... And then finally we were lucky, and found our new home after almost the entire year of searching. We are so excited!!!! So on top of packing for our holiday, there are now renovations, contractors, and moving boxes to take care of - freak out mode to the max right now!!! After putting Baby Zand to bed tonight, and looking at the explosion that must have happened in our living room sometime earlier today, I turned around, went straight into the kitchen, and started baking. With the move coming up, my pantry is a bit limited, so I just threw together whatever I had... and super delicious gingerbread cookies came out. I dipped them into homemade pumpkin butter and Christmas compote , and the world seems so much better right now. So just in case you are having a day of being completely overwhelmed, here is my recipe for you!
Preparation time: 45 minutes
Cooling time: 1 hour
Makes 50 cookies:
- 1 Tbsp ground flaxseed
- 1 Tbsp water
- ½ cup coconut sugar
- ½ cup smooth almond butter
- 3 Tbsp maple syrup
- ¾ tsp ground ginger
- ¾ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 ½ cups oat flour
- ½ tsp baking soda
Mix ground flaxseed and water together, and let sit for 2 minutes to thicken slightly.
Whisk together flaxseed mixture, coconut sugar, almond butter, maple syrup, and the spices for 30 seconds until creamy.
Add flour and baking soda and knead for another minute until you have a nice elastic dough. It shouldn't be hard like a brick, but you also don't want it runny. If it's too hard, add some more water and almond butter, if it's too runny, add a bit more flour.
Wrap the dough in cling wrap and place in fridge for 1 hour (or if you are impatient like me, put it in the freezer for 5 minutes :-)).
Pre-heat the oven to 175ºC/350ºF, and line a baking tray with parchment paper.
Roll out dough to 5mm/0.2 inches thickness. Cut out cookies with cookie cutters, and place on tray.
Bake cookies for 8 minutes (if yours are bigger than my mini cookies, bake them for 10 minutes).
Let cool off slightly, and enjoy the Christmassy smell in your home!