Ingredients (15servings):

• 100g almond flour (GF)
• 30g corn flour (GF)
• 30g potato starch (GF)
• 30g rice flour plus more for rolling (GF)
• 1 large egg
• 1 tablespoon coconut milk
• 2 tablespoons melted coconut oil
• 2 tablespoons Muscovado sugar
• 2 tablespoons runny honey
• 1½ teaspoons cocoa powder (GF)
• ½ teaspoon instant coffee
• 1½ teaspoons ground ginger (GF)
• 1 teaspoon ground cinnamon (GF)
• ½ teaspoon ground nutmeg (GF)
• 1/3 teaspoon ground cloves (GF)
• 1/3 teaspoon baking soda (GF)

Scenario:

Preheat the oven 180°C.

Sift the flours into a medium bowl. Add all dry ingredients and set aside. With an electric mixer, beat coconut oil, coconut milk, honey and egg until smooth. Add dry ingredients and mix just until the dough forms.

Place the dough on the floured working surface; roll it 1cm thick, flouring as needed. Cut out the shapes, then transfer the cookies to the baking sheets lined with parchment paper.

Bake in the oven for 12 – 14 minutes, depending on size. Remove from the oven and cool completely on baking sheet. Decorate with cocoa powder or icing sugar, as desired.

GF – make sure the ingredient doesn’t contain traces of gluten!