Last week, in search of a delicious way to make gingerbread cookies sans wheat flour, these bad boys were inspired by a recipe from The Food Lovers’ Primal Palate.
They are DANGEROUS, let me warn you, and SO moist. Even freezing and serving them at a later date has no effect on the consistency and taste.
I do prefer freshly ground ginger for added zing that permeates the cookies; you can find it in the produce section at your local grocery store. And feel free to get creative with gingerbread man cookie cut-outs and whatnot, too. Enjoy!
Gingerbread Spice Cookies
2 c almond flour (like this)
1/3 – 1/2 c coconut flour (like this; depending on desired consistency)
1/2 c molasses (like this)
1/4 c organic maple syrup (like this)
3 tbsp coconut oil (like this)
1 tbsp coconut milk (like this) or coconut oil (like this)
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger (or use freshly ground ginger!)
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1. Preheat oven to 350 degrees.
2. Heat molasses, maple syrup, butter, and coconut milk to a sauce pan.
3. Stir ingredients and heat until it boils, and then remove from heat.
4. Pour the ingredients into a bowl with all the other ingredients, and mix under blended.
5. Line a cookie sheet with baking paper, and spoon batter out to desired cookie size.
6. Bake for 10-15 minutes, until firm but moist!