Almond flour gingerbread cookies
A recipe to make for the holidays, or simply for the pleasure of baking and sharing. Cut out the dough with cookie cutters; use a toothpick or a skewer to add details before baking.
Ingredients
• 1 ½ cups almond flour
• ¼ cup arrowroot or tapioca starch
• 2 tsp ground ginger
• ½ tsp ground cinnamon
• ⅛ tsp ground cloves, optional
• ⅛ tsp fine salt
• ¼ tsp baking powder
• 2 tbsp melted coconut oil
• ¼ cup pure maple syrup
• 1 tbsp blackstrap molasses
Preparation
1. Preheat the oven to 350 °F and line a baking sheet with parchment paper.
2. Mix the almond flour, starch, spices, salt and baking powder.
3. Add the coconut oil, maple syrup and molasses. Mix until a sticky dough forms.
4. Chill the dough for 30 minutes in the freezer or 2 hours in the refrigerator.
5. Roll out between two sheets of parchment paper to about ¼ inch thick.
6. Cut out shapes and place them on the baking sheet. Bake for 10 to 14 minutes at 350 °F.
7. Let cool before decorating.
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