- 2 3/4 cups almond meal
- 1/2 tsp gluten free baking powder
- 4-6 pitted dates
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3 tbs macadamia oil
- 2 ½ tbs maple syrup
- 1 tsp vanilla bean extract
- 1 egg white
Preheat oven to 150 degrees.
Combine almond meal, baking powder, dates, and spices in a food processor and whiz until ingredients are crumbed.
Add oil, maple syrup, vanilla and egg white and process again until a soft dough forms.
Transfer the dough to a sheet of grease proof paper, then cover with a second sheet of grease proof paper. Flatten slightly using a rolling pin (until approximately 3mm thick), then refrigerate for 1 hour to allow the dough to become firm.
When ready, cut into shapes using a gingerbread cutter then place cookies onto a baking tray lined with baking paper. Bake for 30 minutes or until golden then remove from the oven and set aside to cool.