Gingerbread Christmas Cookie

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Preparation Time
25 – 30 min

Cooking Time
15 – 20 min

Difficulty
Easy

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240 gr	Buckwheat flour
160 gr	Raw walnuts
100 gr	Raw almonds
Half a dessert spoon	Baking soda (3-4 drops of lemon juice on it)
1 piece	Egg
1 dessert spoon	Cinnamon powder
1 packet	Vanilla
2 dessert spoon	Ginger powder
4-5 tablespoons	Maple syrup
2 tablespoons	Carob molasses
2 tablespoons	Coconut oil
1/2 su bardağı	Toz badem
	To spread the dough
	Buckwheat flour

Turn the walnut and almond into flour in a food processor. Add buckwheat flour on it.
After adding 3-4 drops of lemon on the baking soda, add it to the mixture and mix it well.
Add the other ingredients and mix them on the mixture.
Roll the dough out 1 cm thick using buckwheat flour so that it does not stick. Using the cookie cutter, cut the dough as desired.
Place baking paper on the baking tray and put the cookies on it.
Bake 180 degrees in a preheated oven for about 15-20 minutes.