Extra Gingery Gingerbread Cookies (GF, DF, Paleo)


12-14 cut-outs

Extra Gingery Gingerbread Cookies
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Ingredients

  • 1 ½ cups almond flour
  • ¼ cup tapioca starch
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 2 tbsp coconut oil, melted
  • ¼ cup honey, warmed
  • 2 tbsp molasses
  • Icing:
  • 2 tbsp coconut butter
  • 1 tbsp coconut oil
  • 1-2 tbsp honey

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, combine all dry ingredients. Make sure it’s well mixed.
  3. Add in wet ingredients and stir well until a dough forms.
  4. Place dough in freezer for about 20 minutes to harden the dough up for easier rolling.
  5. After 20 minutes, place dough on a well-floured surface and roll into a flat rectangle, around ¼-inch thick.
  6. Place cookie cutters of choice onto dough.
  7. Place cookies onto baking sheet. Continue to do step 5 and 6 until you have no more dough left.
  8. Bake for 10 minutes. Be sure to watch them so they don’t burn.
  9. Let cool. In the meantime, add coconut butter, coconut oil and honey to a small bowl. Mix until there are no more clumps.
  10. Add to a piping bag or a plastic bag (and cut a hole in one of the corners).
  11. Decorate!

Notes

Inspired by: https://detoxinista.com/vegan-paleo-gingerbread-cookies/#wprm-recipe-container-22549

Nutrition

Calories

2120 cal

Fat

145 g

Carbs

191 g

Protein

39 g
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https://audreyfleck.com/recipe/extra-gingery-gingerbread-cookies-gf-df-paleo/