Gingerbread biscuits

I have so much love for these gingerbread biscuits.
The ginger is not overwhelming, rather it’s a sweet crunchy biscuit with a hint of spice.
Given the time of the year I made them, gingerbread men were a fitting shape, but they work just as well as round, non-festive biscuits.

Gingerbread cookies.png

50g oats
30g flax or linseeds
30g coconut oil
40ml maple syrup
1/4 tsp vanilla extract
1/2 tsp ground ginger
1/2 tsp cinnamon
small pinch of sea salt
1/4 tsp baking powder

Preheat the oven to 175 degrees C and a line a baking tray with greaseproof paper.
Whizz the oats and flax in a blender or food processor until it turns into a flour.
Melt the coconut oil.
Mix all of the ingredients together and leave in the fridge for 15 minutes or longer. (This helps the coconut oil solidify, making the mixture easier to handle.)
Take a teaspoon of the mix, roll it into a ball then press it down until it’s completely flat. Use a cookie cutter to achieve the desired shape.
Repeat until all the mixture is gone.
Bake in the oven for 15 minutes. The biscuits should be lightly golden and firm.
They keep well for a couple of weeks in an airtight container.