INGREDIENTS:

115g vegetable butter

50g date sugar

40g spread (gingerbread or vanilla)

1 tbsp chia seeds + 3 tbsp water

180g gluten-free flour

1 tsp baking powder

1 tsp cinnamon

1 tsp salt

For the cinnamon sugar:

2 tbsp birch sugar

1 tsp cinnamon

PREPARATION:

Combine the melted butter with the date sugar and spread. Add the chia egg and mix well. In a separate bowl, combine the flour, baking powder, cinnamon, and salt. Stir the dry ingredients into the wet ingredients until a dough forms. Mix the birch sugar and cinnamon. Form the dough into balls, roll them in the mixture, and flatten slightly. Place the cookies on a baking sheet lined with baking paper and bake at 180°C (top/bottom heat) for 10-12 minutes. Finally, top the cooled cookies with the gingerbread spread and enjoy!