Free from eggs, butter and refined flour, these spiced cookies are our new family favourite to enjoy with some chai or warm milk. It has a crunchy exterior and a soft and chewy inside which makes every bite so perfectly balanced! Bonus is these are super easy to make and can be made as a weekend project for kids to participate in some fun kitchen baking!!
Servings
12
Ingredients
1, 1/2 cups wholemeal flour (or all purpose flour)-
1, 1/4 tsp ground ginger
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1/2 tsp ground nutmeg
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1, 1/2 tsp ground cinnamon
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1/4 tsp ground cloves
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1 tsp baking soda
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a pinch of salt
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1/2 cup honey
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1/2 cup coconut oil, softened (or butter for non vegan version)
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1/2 tsp vanilla extract
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2-3 tbsp granulated sugar (for rolling)
Instructions
Preheat oven to 190ºC and prepare and line a baking tray with parchment paper.
Combine the dry ingredients (except for granulated sugar) and set aside.
Now beat the honey, coconut oil and vanilla with an electric whisker for 3-4 minutes and fold in the dry ingredients until fully combined.
Divide the dough into 12 equal portions and roll each ball in granulated sugar. Place the ball few centimetres apart on the baking tray and bake for 8-10 minutes until golden brown around the edges.
Once baked, remove from the oven and let the cookies sit on the baking tray for 15 minutes. Transfer on a wire rack to completely cool the cookies.
