Ginger and Cinnamon Cookies

Nutty Bruce

Perfect for a festive treat.

Makes 12 cookies.

Ingredients

60ml / 1/4 cup Nutty Bruce Activated Almond M*lk (or your preferred plant milk)

125ml / 1/2 cup vegetable or coconut oil

500g / 2 cups wholemeal flour

1 tsp baking soda

1 tbsp ground cinnamon

1 tbsp ground ginger

1/2 tsp salt

200g / 1 cup brown/coconut sugar

Sift the dry ingredients (flour, baking soda, cinnamon, ginger, salt & sugar) into a bowl and mix together.
Add the wet ingredients (almond milk & oil) and mix together until combined to form a dough.
Roll out 12 balls of the dough and place on a lined baking sheet with plenty of space between them (they will spread a little).
Bake at 180 degrees for 10 minutes, then allow to cool on the tray.

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