Gingerbread Cookies

Ingredients:
60g buckwheat (ground)
190g roasted almonds (ground)
1 chia egg (2 tbsp almond milk/water, 1 tbsp chia seeds) or substitute with an egg
1 tsp cinnamon
1 tsp nutmeg
50g coconut sugar
25g tapioca flour
40g brown rice flour
50g maple syrup ( I used date syrup)
1 tsp baking powder

Method:
Preheat oven to 300F. Mix all dry ingredients.

Mix all wet ingredients and add to the dry ingredients. Combine well and knead dough into a sticky ball. If the mixture is too sticky add a tbsp tapioca flour and repeat if still too sticky.

Refrigerate dough for about 10-15 minutes. Once it has rested enough roll out onto a floured (brown rice flour or tapioca) surface. It should be around 2mm thick. Cut cookies with your preferred cookie cutter. Place onto a baking sheet covered with parchment paper. Bake in oven for about 13-15 minutes. Let them cool down on a rack to get crispy. Cover in melted chocolate (unsweetened) for some extra richness.