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grain-free gingerbread cookies

Paleo Gingerbread Cookies

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Ingredients
  

  • 2 cups almond flour
  • 2/3 cup arrowroot flour
  • 1/4 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cloves
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. ginger
  • 4 tbsp. maple sugar sucanat, or turbinado
  • 1/2 cup blackstrap molasses
  • 3 tbsp. coconut oil

Instructions
 

  • Preheat over to 350 degrees. In a large bowl combine almond flour, arrowroot, sea salt, baking soda, maple sugar, and spices. Stir to combine.
  • In a small saucepan, bring molasses to boil and add in the coconut oil. Whisk together until combined. Pour the molasses mixture into the flour mixture and mix well until a dough ball forms.
  • Place a piece of parchment paper on a surface, dust with arrowroot, place another sheet of parchment paper on top of the dough and roll out the dough with a rolling pin to about 1/4 inch thick.
  • Use cookie cutters to cut out shapes and carefully peel up the excess dough around the shapes and transfer the parchment paper onto a cookie sheet. Bake for 7-10 minutes. Remove from oven and let cool on a cooling rack.

Notes

Preheat over to 350 degrees. In a large bowl combine almond flour, arrowroot, sea salt, baking soda, maple sugar, and spices. Stir to combine.
In a small saucepan, bring molasses to boil and add in the coconut oil. Whisk together until combined. Pour the molasses mixture into the flour mixture and mix well until a dough ball forms.
Place a piece of parchment paper on a surface, dust with arrowroot, place another sheet of parchment paper on top of the dough and roll out the dough with a rolling pin to about 1/4 inch thick.
Use cookie cutters to cut out shapes and carefully peel up the excess dough around the shapes and transfer the parchment paper onto a cookie sheet. Bake for 7-10 minutes. Remove from oven and let cool on a cooling rack.