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Sugar-free gingerbread with cinnamon

For a winter dessert such as ginger cookies, instead of white flour, we used a mixture of almonds, coconut and finely ground oats. Almond flour moistens the dough, making it easier to shape. It gives a distinct nutty aroma and slightly sweet taste.

Necessary products:

100 grams of almond flour
80 g ground oats
50 g coconut flour
60 g xylitol
150 g coconut oil
2 eggs
2 tsp ginger powder
cinnamon
Dark chocolate for icing as desired

Method of preparation:

  • Grind the oats in the blender.
    In a bowl, mix all the ingredients. Mix until you get a dough.
    Cool the finished mixture well in the refrigerator for about 30 minutes.
    You can roll out the dough by hand, carefully cutting the cookies in the shape of your choice. To prevent it from falling apart when separated, press the mixture into the mold to compact it. Then place in the tray on baking paper and then separate the form.

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  • Bake for 10-12 minutes at 160 degrees.
    The cookies are crumbly, so you need to wait for them to cool.
    Transfer very carefully to a plate in the refrigerator or wait for them to set completely.

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