SOFT, CHEWY Gingerbread Cookies! perfect as a snack, after dinner sweet treat or, as I’ve been having them, as a Smoothie or Oatmeal bowl topper.

Ingredients (makes 12)

For the cookies:

• 1 egg

• 2 tbsp maple syrup

• 1 tbsp molasses

• 1 tbsp @lakantoaustralia Monk fruit sweetener (you can sub this for an extra tbsp of maple syrup or stevia)

• 1/4 cup melted coconut oil

• 2.5 cup almond meal

• 2 tbsp cacao powder (or cocoa)

• 1/4 tsp baking powder

• Pinch of salt

• 1/2 tsp ground ginger

• 1/2 tsp ground cinnamon

• 1/4 tsp nutmeg

For the sugar coating:

• 3 tbsp coconut sugar

• 1/2 tsp ground cinnamon

• 1/2 tsp ground ginger

Method

1. Preheat your oven to 180 degrees, fan-forced and line a tray with baking paper.

2. Beat the whisk the egg, maple syrup, sweetener and coconut oil together.

3. In a separate bowl, combine the remaining dry ingredients.

4. Add the wet ingredients to the dry and mix well. Refrigerate the dough for 30 minutes.

5. Meanwhile, combine the sugar coating ingredients in a bowl.

6. After 30 minutes, roll the dough into small balls and then coat in the sugar mixture. Place on a baking tray and flatten slightly (they won't expand when baked).

7. Bake for 12 minutes.