Makes 30 cookies

7 oz. almond meal
1.8 oz. rice flour
1.8 oz. corn flour
1 oz. potato starch
1 oz. coconut flour
1 tbsp. gingerbread spice
2 tbsp. coconut sugar
3.5 oz. honey
2.8 oz. coconut oil
2 egg yolks
2 tbsp. coconut yogurt
1 egg white, beaten
1 tsp gluten free baking powder

Heat the oven to 360F. Place the almond meal in a large bowl, add all gluten-free flours, gingerbread spice, baking powder, and sugar. Mix thoroughly.

In a saucepan, heat the honey with coconut oil (do not overheat it), and cool it down slightly. In the meantime, whisk egg yolks.

Add in the honey and coconut oil mixture to the flours and mix well. Next add in yogurt, egg yolks and again mix with a spoon, until a dough has formed.

Top the kitchen counter with a layer of coconut flour and place the dough on top, flattening it with a rolling pin to about 1/3 inch flat.

Cut out gingerbread figures from the dough and place on a baking tray lined with baking paper. Brush with beaten egg white and bake for 10 minutes.

Smaller and thinner gingerbread should be baked a little shorter. After cooling, store in a container.

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