Ingredients
- 2.5 cups almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 cup molasses
- 1/2 cup coconut sugar
- 1 egg
- 1/4 cup coconut oil – melted (if dough seems too dry, increase by adding one tablespoon more at a time)
- 1 tsp vanilla
For homemade icing:
- 1 cup powdered sugar
- 1–2 tbsp water
Instructions
- Preheat oven to 350F
- Mix together almond flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, salt, and coconut sugar (dry ingredients)
- In a separate bowl, stir together all wet ingredients (egg, molasses, melted coconut oil)
- Add dry ingredients to wet and stir to combine
- Once combined, allow dough to chill in fridge for at least 1 hour (I did overnight, then let it sit the next at room temp for 15 minutes).
- Roll dough to 1/4 inch thick and use cookie cutters to cut out shapes. If dough is too warm and tough to work with, place back in the fridge for at least another 30 minutes.
- Bake at 350F for 11-13 minutes
- Allow to cool completely before decorating
Notes
Number of cookies/nutrition will depend on size of cookie cutter
Category: gluten-free, paleoMethod: bakeCuisine: american
