Gingerbread Cookies
Author: www.SummersKitchen.com
Prep time:
Cook time:
Total time:
Serves: 24
- ½ cup black strap molasses
- ¼ cup grade B maple syrup
- 3 Tbsp coconut oil
- 1 Tbsp full fat coconut milk
- 3 cups blanched almond flour*
- ½ tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp sea salt
- ½ tsp baking soda
- 3 large pieces of parchment paper
- Preheat oven to 350 degrees.
- In a small saucepan, heat molasses to boiling.
- Add maple syrup, coconut oil, and coconut milk.
- Stir to combine.
- Remove from heat.
- In a separate bowl, combine all dry ingredients and stir.
- Pour syrup into dry ingredients and stir until completely mixed together.
- Refrigerate for 20 minutes.
- Line two cookie sheets with parchment paper.
- After 20 minutes of refrigeration, using tablespoon, drop a tablespoon of dough onto parchment paper (about the size of a silver dollar)
- Once all dough is on parchment paper, place another piece of parchment paper over dough, and roll dough balls out to ¼ inch thickness.
- Repeat with 2nd sheet of cookies.
- Discard top sheet of parchment paper used for rolling cookies.
- Bake for 10 minutes.
- *I buy blanched slivered almonds at Trader Joe's, and grind into a flour with a coffee grinder. One Trader Joe's bag equals 2 cups of almond flour.
Recipe by Summer's Kitchen at https://summerskitchen.com/gingerbread-cookies/
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