Gingerbread cookie is the Christmas recipe you just have to try! It is so good. It contains high-quality fats from almond flour, real butter and eggs, protein from eggs and collagen, and fiber from dates. Best of all, it's so easy! Perfect to serve with cream and thawed lingonberries.

Recipe Gingerbread cookie

Wet Ingredients:
8 fresh pitted dates
3 organic eggs
75 g real butter (goes with 1/2 dl melted coconut oil too)

Dry ingredients:
2 dl almond flour
About 1.5 tbsp gingerbread spice
1 tsp baking powder
0.5 tsp vanilla powder
0.25 tsp iodized salt

To boost extra:
2 tbsp Womensync collagen

Do this:
Turn on the oven at 175 degrees. Core the dates and mix together with the rest of the ingredients to a smooth batter. Grease a mold with coconut oil and pour in the batter. Bake in the oven for about 8-10 minutes depending on the oven and tin, we had it in for 15 minutes and used a SMALL tin, not a "regular" cookie tin in other words. For a "normal" shape, you might be able to make a double batch if you want it a little thicker. It is ready when the cake is firm at the edges and sticky in the middle. It also solidifies a bit after it is taken out. Eat and enjoy an incredible Christmas feeling!

Did you like this recipe?

If you, like us, like the taste of gingerbread, we recommend you try our own gingerbread cookies and also the gingerbread balls . You will not be disappointed!