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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Paleo Gingerbread Cookies Recipe

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This recipe for Paleo Gingerbread Cookies is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups Almond Flour
¾ cup Tapioca Starch
¾ teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
⅛ teaspoon cloves
¼ teaspoon Real Salt
3 tablespoons Coconut Oil
2½ teaspoons Maple Syrup
3 tablespoons Molasses
½ teaspoon Vanilla
Directions:
Directions:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the almond flour, tapioca starch, ginger, cinnamon, cloves, and salt.
3. Add the coconut oil, maple syrup, molasses, and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms. You may need to mix for a minute of two until the dough comes together. Don't worry about over-mixing the dough, since it contains no gluten you can't over-develop it and cause tough cookies.
4. Place the dough in-between two sheets of parchment paper. Roll out the dough to a ¼" thickness. Refrigerate dough for 30 minutes.
5. Peel the top layer of parchment off of the sheet of dough. Cut out gingerbread man shapes with a cookie cutter and place the gingerbread men 1" apart on the prepared baking sheet.
6. Bake cookies for 10-12 minutes. Let cool on the pan and store in an airtight container.
7. Decorate with desired icing and toppings!

 

 

 

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