Excellent spicy cookies. Although it takes a relatively long time to prepare them – the preparation itself is 10 minutes, but then there is a 4-hour wait – but they are worth every minute.
1 cup agave nectar
3/4 cup coconut sugar
1 tablespoon cinnamon powder
1.5 cup soy flour
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon of lemon or orange zest
1/2 cup soft butter
For the topping: coconut chips and cinnamon powder
Whisk at low-speed agave nectar, butter, lemon/orange zest and eggs.
Mix in a separate bowl coconut sugar, spices, salt soy flour and baking powder.
Add the dry ones into the wet ones. The dough should be easy to work with. If it’s too soft, add soy flour. If it’s too dry, add an egg.
Knead till you get soft even dough, place it on a sheet of baking paper and place another sheet of baking paper on top.
With a rolling pin flatten the dough to about 1/2 a cm thick.
Using a cookie shape or a glass with a narrow rim, cut cookies from the dough and arrange them on a cookie sheet with 1-1.5 cm gap between them.
Again, roll the dough and repeat until all the dough is finished.
Leave the cookies outside arranged on the cookie sheet for at least two hours, preferably four.
Preheat oven to 220 degrees Celsius and bake the cookies for 20 minutes.
Sprinkle the cookies with coconut chips and cinnamon.