Ingredients

150 g ground almonds/hazelnuts (mixed)

150 g oat flour + more for dusting

1 tablespoon cocoa powder

3 tablespoonsgingerbread cream(alternatively: almond butter)

200 g Medjool dates

100 ml hazelnut milk/oat milk

1 teaspoon baking powder

2-3 teaspoons gingerbread spice

preparation

Mix all ingredients in a food processor.

Place in the fridge covered with cling film for 30 minutes.

Flour the work surface and roll out the dough.

Cut out with cookie cutters and place on a baking tray lined with baking paper and bake at 175 degrees for 10-12 minutes.