• 1/4 cup coconut oil (slightly softened)
• 1/4 maple syrup
• 1/4 cup coconut or brown sugar
• 1/2 cup & 1 Tablespoon arrowroot flour
• 1/3 cup & 1 Tsp coconut flour
• 1 1/2 Teaspoon ground ginger
• 1 Tsp ground cinnamon
• 1/2 Teaspoon allspice
• 1/4 Teaspoon ground nutmeg
• 1/4 Teaspoon salt
• 1/4 Teaspoon bicarb soda

• Place all ingredients in a food processor and blend until combined. The texture should be nice and crumbly.
• Next, roll the dough into a ball, wrap in cling wrap or baking paper and allow to sit at room temperature for about an hour.
• Meanwhile, preheat the oven to 180°C/350°F and line a baking tray with baking paper.
• Place the dough in between two sheets of baking paper and roll out to about 1/2 cm thickness.
• Using a cookie cutter (or the open end of a glass) cut out the cookies and place them on the prepared baking tray. As you run out of free dough you'll need to roll it back into a tight ball, place it back between the baking paper and roll it out again.
• Once all the dough has been cut out, place in the oven and cook for 8-10 minutes. Remove from the oven and allow to cool for 2 minutes before transferring to a cooling rack.

Allergy Information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Refined Sugar Free, Nut Free. Vegetarian, Vegan.