These Christmas Spice Cookies is made with gluten free flour, coconut sugar and dates. They are the perfect healhty festive cookie!
Melt the butter on low heat and then add in the spices until it’s fragrant (about 15 seconds). Take off the heat then add in the coconut sugar, date syrup and salt. Let the mixture cool down to room temperature completely before you add in egg.
In a separate bowl mix the flour, baking powder and soda and add that into the butter spice mixture. Keep stirring until you see no traces of flour. At this point it will still be a little wet. Divide the dough into four portions and flatten to a disk. Wrap individually and let the dough rest in the refrigerator for at least 2 hours.
After an hour prep your space by lightly flouring your surface and take one of the disks out to roll out. Take off the wrap and dust the top with flour. If you want crispy Christmas Spice Cookies roll out the dough to 1/8 of an inch. If you want more chewy cookies roll them out to 1/4 of an inch. Cut out the cookies using the cookie cutter of your choice. Lay them out on a lined baking tray.
Gather the off cuts and press them together and roll it out again to cut out more cookies. Repeat with the rest of the disks.
Pre-heat the oven to 350F and bake for 5 minutes and then flip the tray and bake for a further 3 minutes. Cool on the baking tray for about 5 minutes and then transfer on a wire rack to cool completely before decorating or storing.