Gingerbread cookies


for 15-20 pieces persons

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  • Melt the coconut oil in a small saucepan and leave to cool.
  • Place all the ingredients in a large kneading bowl and knead together with the liquid coconut oil into a dough.
  • Preheat the oven to 180°C. Line a baking tray with baking paper and place the wafers on it.
  • Shape the dough into balls of 50 g each and flatten them on the wafers. Bake for 20 minutes at 180°C top and bottom heat and leave to cool.
  • Chop the chocolate and melt in a water bath. Add the coconut oil. Dip the gingerbread into the chocolate and leave to dry.