Gingerbread cookies

In a deep bowl, combine butter (75 g) and cream cheese (1 tablespoon). Mix them well until you achieve a smooth creamy consistency.

Next, add coconut flour (6 tablespoons), ground ginger (2 teaspoons), ground cinnamon (1 teaspoon), baking powder (1 teaspoon), vanilla extract or vanillin (1 teaspoon), ground nutmeg (¼ teaspoon), and ground cloves (¼ teaspoon). Mix all the ingredients until a homogeneous dough forms.

After that, let the dough rest for 10-15 minutes to thicken slightly. This will help the cookies hold their shape better during baking.

Preheat the oven to 180 degrees Celsius.

On a baking sheet lined with parchment paper, place the dough, forming small round or square cookies. Make sure to leave enough space between them, as they will spread a little during baking.

Place the baking sheet in the preheated oven and bake the cookies for about 10-12 minutes, or until golden brown.

After baking, let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.