It’s 36 days until Christmas which means one thing – Christmas cookie baking! This year I am starting to test recipes a little earlier so come Christmas I had all my recipes tried and tested and ready to bake!
These gingerbread cookies are mildly spiced, chewy and perfectly sweet. I use a little bit of honey to sweeten them so the overall sweetness is not overpowering and will not send your blood sugars on a rampant roller coaster ride (which means you can eat more of them, ha!). I use almond flour, coconut flour and cassava flour (which is another name for tapioca starch) so this recipe is completely gluten-free, dairy-free and Paleo compliant. And the sticky tahini and honey glazing is out of this world too!
The aroma of these filled the kitchen with such a Christmassy mood that after I finished baking I immediately felt like putting on some cosy pyjamas, a warm pair of woolly socks and making myself a hot cup of hot chocolate to enjoy with these cookies.
So, I proudly present to you my very first Christmas recipe of this year – the amazing Tahini & Honey Glazed Gingerbread Cookies!
- 7 tbsp (56 grams) of cassava flour
- 3 tbsp (18 grams) of almond flour
- 2 tbsp (16 grams) of coconut flour
- 1 tbsp of gingerbread spice
- 1/2 tsp of baking powder
- 1 egg
- 3 tbsp (45 grams) of tahini
- 3 tbsp (63 grams) of honey
- 3 tbsp (42 ml) of water
- 2 tbsp of tahini
- 1 tbsp of honey
- 1 tbsp of water
- Preheat your oven to 200 degrees Celsius/392 degrees Fahrenheit. Line a baking tray with parchment paper.
- In a large bowl, add and mix all the dry ingredients. Set aside.
- In a smaller bowl combine the wet ingredients with a whisk. Pour the wet ingredients into the dry ingredients and mix with a spoon until everything is thoroughly combined.
- Scoop out some dough with a teaspoon and roll into a ball. Flatten it with the palm of your hand (this should be doable with dry hands without having the dough stick to your fingers too much). Lay the cookies on the parchment paper.
- Bake for 15 minutes at 200 degrees Celcius/392 degrees Fahrenheit. The cookies should be slightly golden in colour. Remove from the oven and let them cool.
- For the glaze combine the tahini, the honey and the water in a bowl. Whisk until the water is incorporated into the tahini and honey mixture. Set aside.
- When the cookies have cooled to room temperature, dunk them into the tahini and honey glaze and return on the parchment paper. Let the glazing set for at least 30 minutes.