Gluten Free Christmas Cookies

1. Combine almond meal, sorghum, bi-carb soda and salt in a large bowl. In a small bowl, whisk together maple syrup, vanilla and melted coconut oil.
2. Add your wet ingredients to dry and mix well to combine, forming a cookie dough.
3. Lay a large rectangle of trimmed baking paper or plastic wrap on your kitchen bench.
4. Place cookie dough onto your lined bench and cover with an equally sized piece of baking paper. Use a rolling pin to roll out the dough between the two sheets into a large rectangle, about 1cm /1/3” thick.
5. Transfer your dough (still layered in between the baking sheets or plastic wrap) to a baking tray and refrigerate dough for 1 hour.
6. Preheat your oven to 165°C.
7. Remove the dough from fridge after the hour, and cut out into desired shapes. Use a cake knife or spatula to carefully transfer cookies one by one to another baking tray lined with baking paper.
8. Place in the preheated oven immediately and bake for 12 minutes. Remove from oven and, if desired, sprinkle immediately with coconut sugar or cinnamon etc. Let cool completely.
9. With the leftover dough scraps, form a ball and re-roll between parchment and refrigerate again for 30 minutes. Repeat the same process as above until all dough has been used.
10. Enjoy!

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