Ingredients

• 1/3 cup Mayver’s Protein+ Peanut Butter
• ½ cup unsalted butter
• 1/2 tsp vanilla extract
• 1 cup gluten free flour
• ¼ cup almond meal
• 1/4 cup stevia
• ½ teaspoon cinnamon Decorations

Decoration 

• ¼ cup red jam
• Piping gel, cooled melted chocolate or icing
• Piping bag.

Method

1. Cream the butter and Mayver’s Protein+ Peanut Butter together in a medium-sized bowl. Once completely mixed, add the vanilla and cinnamon and combine well.
2. Next, mix in the almond meal, gluten-free flour and stevia. The dough will be slightly crumbly.
3. Using your hands, empty the bowl onto a lined sheet of baking paper and using a rolling pin, flatten dough to just over ½ cm thick.  Pop this into the fridge to chill for 30mins –1 hour. You can work the dough without refrigerating however, it will be quite crumbly.
4. Preheat the oven to 170 C.
5. Using a cookie cutter, cut out gingerbread shapes and transfer to a tray lined with baking paper. Don’t worry if they break! This is the Halloween aim!
6. Bake for 10 –15 minutes depending on thickness. The cookies may look underdone but don’t worry!  They’re perfectly done! Let the cookies cool for 5-10 minutes before transferring to a wire rack.
7. Once cooled, decorate by piping on bones and faces, decorate the wounded skeletons with the jam blood.
8. Enjoy! A not so spooky  Halloween treat!

Thanks to @healthfoodproject for the recipe.