Step 1

Check the video in the post for visual instructions.First, preheat the oven to 180 °C (356 °F) and lightly grease a silicone cookie mold (e.g., donuts, hearts, gingerbread men, etc.).

Step 2

Then, combine all the dry ingredients (flour, ground almonds, baking powder, cocoa powder, gingerbread spice) and orange zest in a large bowl and mix with a spoon.

Step 3

Add the wet ingredients (syrup, dairy-free milk, and nut/seed butter) and stir to combine, then fold in the finely chopped apricots.

Step 4

Transfer the thick cookie batter to the silicone mold, gently tapping it against the counter to release bigger air bubbles.Using the same mold I did, this should yield 12 large, soft gingerbread cookies, each weighing about 60 grams.

Step 5

Transfer the mold to the oven and bake the German gingerbread cookies for 16-18 minutes before transferring them to a wire rack to cool.

Step 6

Once cooled, melt the chocolate and coconut oil using a double boiler method or microwave (in 10-15 second increments, stirring between). Dip each cookie into the chocolate, allowing the excess to drip off, then transfer them to a parchment-paper-lined plate.

Step 7

Finally, transfer them to the fridge to set the chocolate, and enjoy!