Gingerbread cookies and carob hazelnut latte

Vegan, GF and refined sugar free

Holiday season is always a very exciting time for me. I finally get an opportunity to endlessly experiment with the traditional foods and healthify all the beloved classics out there.

Here is a very easy and kids friendly recipe that due to its amazing flavour combination will satisfy even the pickiest eaters. Carob latte has a strong caramel flavour with cacao sub notes. That goes just perfectly with the spicy, crunchy, dreamy and vanilla cream filled cookies.

Ingredients:

For the cookies:

1 cup oat flour

1/2 cup coconut flour

2 TBS coconut oil (melted)

1/3 cup almond milk

2 TBS agave

2 tsp gingerbread spice

For the filling:

1 cup soaked cashews

1 tsp agave

1 TBS coconut cream

1 TBS (alkaline) water or plant milk

a pinch of vanilla bean powder

For the latte:

1 TBS carob powder

a small handful of hazelnuts

a small handful of cashews

3 dates

a pinch of Himalayan sea salt

a pinch of vanilla bean powder

3 glasses of (alkaline) water

Instructions:

Preheat the oven to 190C. Combine all the ingredients, form a smooth dough and roll until 0,5 cm thick. Use a cup and a heart shaped cookie cutter to cut the dough (or shape of your preference). Put the cookies onto a baking tray lined with the baking paper and bake for 12 min. 

Meanwhile blend all the cream ingredients until silky smooth. Chill the cookies until reached the room temperature, spread the cream and and make the cookie "sandwiches".

Once cookies are ready, prepare the carob latte by blending all the ingredients in a high speed blender until perfectly combined and foamy.

Enjoy!

Much love,

Inga