Gingerbread Cookies

125 gr solid coconut oil
70-100 gr rapadura sugar or another sugar
80-125 ml rice malt syrup or honey or maple syrup
1 chia egg 1 tbs chia seeds soaked in 3tbsp water
375 gr gluten free flour I use a combo of buckwheat + arrowroot + rice flour for different proteins which builds strength
1 tbsp ground ginger
1 tsp mixed spice
1 tsp vanilla paste
1 tsp bi-carb soda

Beat the coconut oil and sugar together until creamy. Add the rice malt syrup and chia egg and beat until combined. Stir in the flour, ginger, mixed spice, vanilla and bi-carb soda by hand. Turn onto a lightly floured surface and knead until smooth (I knead the dough in the Thermo).
Place dough on baking paper (or beeswax wrap) and form a log shape (I actually split this batch and make two logs). Pop into the freezer for a couple of hours or even overnight.
Preheat oven to 180oC, remove dough from the freezer (do not thaw, cut frozen) and cut into slices with a knife. Lay these slices of dough onto a prepared baking tray.

Bake in the over for 10 minutes or until brown.