CE McKENNA

Gluten-free Gingerbread Cookies

Prep time: 1.5 Hours

Ingredients
2 1/2 cups
Almond Flour
1/3 cup
Ground Flaxseed
1 Tbs.
Coconut Flour
1/2 tsp.
Baking Soda
2 tsp.
Cinnamon
2 1/2 Tbs
Ground Ginger
1 tsp.
Grated Ginger (fresh)
3/4 tsp.
Ground Cloves
1/2 tsp.
Salt
1/2 cup
Brown Sugar, packed
1/2 cup
Molasses
4 Tbs.
Butter, soft
1
Egg
1 tsp.
Vanilla Extract

Instructions

Combine the almond flour, ground flaxseed, coconut flour, baking soda, cinnamon, ground ginger, fresh ginger, cloves, and salt in a bowl and blend with a fork or whisk until the dry ingredients are well-combined.

In a separate bowl, whisk together the soft butter with the brown sugar. Once creamy, add the molasses, egg, and vanilla extract. Stir or whisk together until fully combined.

Stir the wet mixture into the dry mixture. Make sure not to over-stir, as this will cause the almond flour to become mushy.

Transfer the dough onto a roll of plastic wrap and put it in the freezer for 45 minutes.

10 minutes before taking the dough out, preheat the oven to 350 degrees F.

When ready, take the dough out of the freezer and measure about 2 Tbs. worth of dough out per cookie, and then use your hands to roll the dough into balls. Set the balls on a non-greased cookie sheet, about 2″ apart from one another. Bake for 10-12 minutes, or until cookies have risen slightly and have small cracks along the surface.

Take cookies out of oven and allow to cool on the sheet for 5 minutes, and then transfer to a cooling rack. Test at least one 😉

Modifications

For a paleo gingerbread cookie, sub out 4 Tbs. of butter for 1/4 cup coconut oil, and substitute the sugar and molasses for 1/2 cup of honey and 2 Tbs maple syrup.

If you would like to frost or decorate the cookies, melt white chocolate to drizzle over the top, or dust with powdered sugar.

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