Ingredients: |
Ingredients:
Gingerbread Cookie Ingredients
Large mixing bowl
hand mixer
Silicone Baking Mat
Baking Sheet
2 cups almond flour
1/4 cup coconut flour
1/8 tsp cloves
1/4 tsp nutmeg
1/2 tsp ginger
1 TB cinnamon
1/4 tsp xanthan gum
1/2 tsp baking soda
12 TB butter
Softened (1 1/2 sticks)
3/4 cup brown sugar alternative
we used Suriname gold
1 TB sugar-free maple syrup we used ChocZero brand
1 TB unsweetened almond milk
Simple Cookie Icing
3 TB natural sweetener (Powdered)
1 TB Half and Half (You can use Heavy Cream if desired)
Cookie Directions
1. Mixed together almond flour, coconut flour spices, xanthan gum, and baking soda in a
medium bowl.
2. Using a hand mixer at medium speed, cream together butter and brown natural sweetener
until combined and fluffy.
3. Add maple syrup, add dry ingredients to butter and sweetener mixture gradually until fully
combined. Add in nut milk and continue mixing until dough forms.
4. Remove dough from bowl and pat into a ball. Wrapped with plastic wrap and refrigerate for at
least 30 minutes or overnight.
5. Preheat oven to 325°
6. Form dough into cookie balls and slightly flatten… Bake for 12 minutes. Allow to remain on
cookie sheet until fully cooled. Ice with swirls if desired.
Simple Cookie Icing
1. Mix your sweetener and half and half together to form your icing.
2. Mixture should be thin enough to pipe through a bag, but not runny. Add more sweetener if
too thin, more liquid if too thick.
3. Add icing to baggy, twist to seal. Cut a small hole at tip.
4. Pipe decoration on cookies as desired. Let icing dry to harden before storage
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