We’ve got your Christmas cookies covered
We all love to celebrate the holidays with delicious food.
Makes 16 (2 per serving)
Phase 1 – Semi Restricted, Gluten Free, Vegetarian
- 2 cups almond meal
- ¼ cup coconut flour
- ½ tsp bicarbonate / baking soda
- 3 tsp ground ginger
- 1 ¼ tsp ground cinnamon
- 1 ¼ tsp ground nutmeg
- ½ tsp ground cloves
- 3 tbs honey
- 4 tbs / 80g / 2.5 oz butter
Pre-heat the oven to 180C/350F. Line two baking sheets with baking/parchment paper.
In a large bowl, mix the dry ingredients together. Sift the bicarbonate/baking soda into the mixture so it doesn’t leave lumps.
In a small saucepan, melt the butter and honey, then pour into the dry ingredients. Mix thoroughly, then roll into a ball.
Place baking/parchment paper on your work surface. Place the dough on top, then cover with a second piece of paper. With a rolling pin, roll out the dough to an even thickness. Use a cookie cutter to cut out as many shapes as you can. Place the cookies on the sheet. Leave a 2-3cm/1-inch gap between each cookie to allow it to expand during cooking.
Repeat the process until all dough has been cut into cookies. Bake for 10 minutes until golden. Remove and cool completely on a wire rack.
About the Author
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.