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Gingerbread Cookies

by | Nov 28, 2017 | Nutrition | 0 comments

It’s beginning to feel a lot like Christmas. So kick off the holiday season by getting together with the family and making some gingerbread. Whether you want to just make some cookies to munch on with a cup of hot cocoa, or you want to create a whole village. This recipe is simple and is sure to justify any sweet tooth, even your paleo and gluten free guests are bound to be delighted with these cookies.

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What You’ll Need:

  • 1 1/2 Cups Almond Flour
  • 3/4 Cup Tapioca Flour
  • 3/4 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Cloves
  • 1/4 teaspoon Salt
  • 3 Tablespoons Coconut Oil
  • 2 1/2 teaspoon Pure Maple Syrup
  • 3 Tablespoons Molasses
  • 1/2 teaspoon Vanilla Extract

Directions:

Start by preheating the oven to 350 degrees. Take a baking sheet and line it with parchment paper to prevent your cookies from sticking. While your oven is heating whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves and salt. Once those are completely combined add in the coconut oil, maple syrup, molasses and vanilla to the bowl and beat with a mixer until it forms a thick dough. Place the dough in-between two sheets of parchment and roll out to a quarter inch thickness. Let the dough refrigerate the dough for 30 minutes. Peel off the top layer of parchment off the sheet of dough. Cut out with desired shapes and place cookies one inch apart on the baking sheet. Bake for 10-12 minutes. Let cool completely before icing and enjoy!

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