Soft gingerbread cookies without flour and sugar


Spicy, flavorful and a bit chewy cookies that remind of gingerbread cookies, baked with agave syrup with low GI and coconut flour without gluten.


approx. 30 pcs

100 g butter 150 ml Superfruit coconut flour  
3 pinches of cardamom 1 tbsp Superfruit chia seeds  
3 pinches of ginger, ground 2 dl Superfruit almond flour  
3 pinches of cinnamon, ground 2 egg whites  
3 pinches of cloves, ground 100 ml Superfruit agave syrup  
Day 1: Grind chia seeds to a rather fine powder. Melt the butter together with the spices and agave syrup, then add almond flour and chia seeds. Allow the mixture to swell and cool for about 30 minutes. Whisk the egg whites and mix gently the spice mixture and finally mix in the coconut flour. Shape the dough into a sausage and wrap, let the dough rest in the fridge until the next day.

Day 2: Preheat oven to 200 degrees. Bake the dough directly on the baking paper as it is a bit sticky, use coconut flour to flour rolling pin and underlay. Bake in the oven for about 5-6 minutes until the cookies become golden brown at the edges, let cool on a rack.