Did you have a fun weekend? I sure did! I baked gingerbread cookies, watched Christmas movies on Netflix, met some beloved friends, and spend time with the love of my life. The perfect winter-y weekend if you ask me. I love those weekends when it gets cold, and all you want to do is snuggle under the covers.I also love baking this, time of the year. I make sure I fill the house with home made cookies or cake, and enough alcohol. That way, when ever guests come over I always have something to offer, and I don’t have to think too hard about it. Spiced cookies have been my last month go-to recipe, and December is no different. Gingerbread cookies are the perfect cookie for this season festive, and sweet. Another great thing about gingerbread cookies is you can make the cutest cookies, if you have the right cookie cutters.With Hanuka and Christmas around the corner, baking seems to be one of the best leisure time activities. I have so many bake goods I want to bake and photograph, and so little time till the holidays. Hope to mange it all. What what are your plans for the holidays? Are you spending the holidays with family? Or maybe your going somewhere exotic and warm? What ever your plans are, I wish you happy, and peaceful holidays.
Holiday Dairy free gingerbread cookies
- 2 cups flour
- 2 tsp ginger powder
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp all spice
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup 100 gr/3.5 oz coconut oil, melted
- 1/3 cup brown sugar
- 1/3 cup honey
- 1 large egg
In a medium bowl mix together flour, spices, salt, and baking soda. Set aside.
In a separate bowl whisk the melted coconut oil. Keep whisking while adding gradually in brown sugar, honey, and egg. Whisk until smooth.
Add the dry ingredients in tow batches, mix just until a dough forms. Cover the bowl with plastic wrap, and refrigerate for 30-60 minutes, untill dough is firm.
Preheat oven to 350°F (175°C). Line two baking pans with parchment paper.
Place dough on floured parchment paper; roll out 1/8 inch (1/2 cm) .
Cut out shapes (I used ginger man cutter, but you can use any cookie cutter you prefer), and transfer to baking sheets.
Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.
DID YOU MAKE THIS Holiday Dairy free gingerbread cookies?
Don’t forget to take a snap and tag #netacooks on instagram, so I can see them.