Ours also happen to be vegan. Additionally, we use spelt flour as opposed to all-purpose flour and coconut sugar instead of white sugar so that you can indulge without compromising on nutritional value.
![Image-6-(1).jpg Image-6-(1).jpg](/getattachment/1db42132-d4a3-448e-8446-901dc3536228/Image-6-(1)-Gin.jpg?lang=en-US&width=850&height=566)
INGREDIENTS (yields 3 dozen)
- 90 g coconut oil
- 90 g coconut sugar
- 120 g honey
- 2 tsp. cocoa powder
- 100 g ground toasted hazelnuts
- 200 g spelt flour
- 2 tsp. gingerbread spice mix
- ¼ tsp. baking soda (leveled)
- Zest of half a lemon
- Pinch of salt
![Image-3.jpg Image-3.jpg](/getattachment/6c66f767-cb19-4ce0-951f-c2c2f5e79392/Image-3-Gin.jpg?lang=en-US&width=850&height=566)
PREPARATION
- Combine the dry ingredients in one mixing bowl and the melted coconut oil, coconut sugar and honey in another
- Gradually add the dry ingredients to the mixing bowl with the wet ingredients to make the dough
- Divide the dough in half, shape into two discs, then wrap and place in fridge to cool for at least 3 hours or overnight
- Once the dough has chilled, place each disc between two sheets of parchment paper and start to roll out the dough
- Use cookie cutters to make your desired shapes
- Bake for 12 minutes at 180°C
- Let cool then serve
![Image-2.jpg Image-2.jpg](/getattachment/888ba21b-398d-45f8-bb74-a6649fcb4ec2/Image-2-Gin.jpg?lang=en-US&width=850&height=566)
Tip: If you don’t have premade gingerbread mix on hand make your own! Here’s the recipe: Mix ½ a leveled tsp. of ground ginger, 1 leveled tsp. cinnamon, ¼ leveled tsp. of ground cloves, ¼ tsp. ground cardamom, a pinch of nutmeg and a pinch of ground star anise.
![Image-7.jpg Image-7.jpg](/getattachment/f933d9e7-7317-4f80-b7a3-68e33ac71365/Image-7-Gin.jpg?lang=en-US&width=850&height=566)