Gingerbread Cookies

Author: Rebecca Baro

• 1 ½ Cups Almond Flour

• ¾ Cup Tapioca Flour 

• ¾ tsp Ground Ginger

• 1 tsp Ground Cinnamon

• ⅛ tsp Ground Cloves

• ¼ tsp sea salt

• 3 tbsp Coconut Oil (melted)

• 2 ½ tsp Pure Maple Syrup 

• 3 tbsp Molasses

• ½ tsp Vanilla Extract

 

Instructions

1. Preheat the oven to 180oC. Line a baking sheet with parchment paper.

2. Mix the almond flour, tapioca starch, ginger, cinnamon, cloves, and salt.

3. Add the coconut oil, maple syrup, molasses, and vanilla and beat with an electric mixer until a thick dough forms (It will resemble wet crumbs that stick together when you pinch them with your finger). You may need to mix for a minute of two until the dough comes together. 

4. Combine the dough by pressing it together by hand, until it forms one large ball.

5. Roll out the dough to a ¼" thickness and refrigerate for 30 mins.

6. Cut out gingerbread man shapes and place the gingerbread men 1" apart on baking sheet.

7. Bake cookies for 10-12 mins. Let cool and store in an airtight container. To keep soft while storing, add a piece of bread to the container or one of those clay bears soaked in water.

8. Decorate with desired icing and toppings!

Note

If your mix is really dry & won't come together or if you like a softer cookie, try adding 1-2 egg yolks.