Gingerbread cookies (sugar- and gluten-free)

Pour liquid honey into a small saucepan. Add coconut oil and the selected spice mixture.

Place this saucepan over low heat and bring to a boil, stirring constantly.

As soon as the mixture boils, remove it from the heat and let it cool.

Pour honey with butter and spices into a bowl, add baking soda.
At this stage, it's crucial to thoroughly mix everything to prevent any lumps of baking soda from forming in the baked goods. Alternatively, you can simply extinguish the baking soda.

Add the egg to the resulting mixture and mix thoroughly again.
Before this, the mixture must cool to room temperature, otherwise the egg will curdle and the dough will not work.

After this, we sift the rice flour.
You can also use other types of gluten-free flour, such as almond, coconut, corn, buckwheat, or oat flour.

Using a spatula, thoroughly mix the dough with flour, wrap it in cling film and put it in the refrigerator for 30 minutes.

Remove the dough from the refrigerator; it's firmer now. Place it on parchment paper and roll it out thinly.

Using molds, we cut out the figures we need from the dough.

Place everything in an oven preheated to 180 degrees for 10 minutes.