Ingredients (for approx. 45 gingerbread cookies):
1 cup of gluten free oat flour
1 cup of rice flour
1 teaspoon of baking soda
3 tablespoons of homemade spice (or use a gluten free store alternative)
6 tablespoons of coconut oil
1/3 cup of xylitol
2 tablespoons of honey
Mix the eggs with coconut oil, add honey and mix it altogether until you get a smooth consistency.
Mix the rest of the ingredients in a separate bowl and then add the egg mixture, mix it altogether.
Knead the dough, form a bowl and wind a cling film around it, then put it into the fridge for 20 minutes. In the meantime set the oven on 180 degrees, prepare a pastry board, rolling pin and cookie cutters.
Take the dough out of the fridge and pin it out so that it is approx. 5mm thick. Then cut the cookies out of it and place it on a baking tray covered with bakery paper. Bake them for 15 minutes in 180 degrees. After they cool down slightly, they are ready to be decorated.