Vegan Ginger & Caramel Christmas Cookies by Luana Marchi

Can you believe it's that time of the year again?

Don't know about you guys, but I love this time of the year. There's a merry feeling in the air and usually a lot of great baking smells coming from the kitchen;) Well Luana's kitchen anyway.

Christmas and gingerbread go together like peas and carrots. Then you add a touch of caramel to the party and you've got a 'next level' Christmas cookie. 

What a great treat to take your next Christmas street party. Great for the whole family and vegan too!

Let's get into the spirit and re-create these delicious gems.

• 4 tbsp of coconut butter (Luana uses @niulife)
• 1 tbsp coconut oil (as above)
• 3/4 cup coconut sugar (again @niulife)
• 2 tbsp mollases or coconut syrup
• 2 tbsp ground cinnamon
• 2 cups almond meal
• 1/4 cup coconut flour
• 1/4 cup coconut milk
• 1 tbsp tapioca starch
• pinch of salt
• 1 tsp vanilla essence
• 1 tbsp grated ginger
• 1 tsp baking powder

• In a pan over medium heat combine coconut butter and coconut oil. When melted add the coconut sugar, cinnamon and ginger and mix well. Set aside.
• In a bowl mix the almond meal, coconut flour, tapioca starch, vanilla essence, salt and mix.
• Combine the melted coconut butter and sugar mixture. Add the remaining ingredients and mix again until a sticky dough forms. Place in a bowl and and pop into the fridge for 10 minutes to make it easier to roll.
• Roll the dough into heaped tbsp sized balls.
• Place onto a baking pan lined with baking paper and press to slightly flatten the ball out.
• Bake in a pre-heated oven at 180 degrees celcius, or until the edges are lightly golden brown and crispy. Roughly 15 minutes.
• Let cool completely before serving. (that's the hard bit;)

#MakeYourImpact this Christmas by teasing the taste buds. I'm convinced you'll have them hooked and coming back for more. Better make a double batch...