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.
What you'll need:
  • 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
Let's get Baking:
  • 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...