1. Preheat the oven to 160°C (320°F) fan-forced. Lightly grease a silicone mold for small gingerbread cookies* and set aside.

2. Combine spelt flour, brown sugar, cocoa powder, gingerbread spice, baking powder, and salt in a large bowl. Mix the maple syrup (or honey), oat drink (or milk), and sunflower oil until well combined, then add to the bowl with the dry ingredients and mix everything well to get a smooth batter – it will be quite runny, but that is ok. If you want to make it easier for yourself, fill the batter into a piping bag to fill the silicone mold with the batter – everyone else can use spoons.

3. Pipe/spoon the batter into the silicone mold almost to the brim and bake the gingerbread cookies for about 18-20 minutes. Take out of the oven and let the gingerbread cool down in the silicone mold for a few minutes, then remove and let cool down completely on a wire rack. Repeat the process with remaining batter until everything is used up.

4. Roughly chop the chocolate (if necessary), add it together with the coconut oil to a bowl and warm it in the microwave (in several short intervals) until the chocolate has melted and looks like a smooth chocolate sauce. Dip the gingerbread cookies in the melted chocolate. Place them on a wire rack and allow the chocolate to harden completely before storing them in a well sealing cookie box.