(Paleo) Gingerbread Cookies

(Paleo) Gingerbread Cookies

Ingredients

Makes 10 cookies

1 cup / 5.3 oz / 150 gr almond flour/meal

2 tablespoons blackstrap molasses

1 teaspoon ground cinnamon

3 tablespoons extra virgin coconut oil (or butter), melted

1 teaspoon ground ginger

¼ teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon baking soda

½ teaspoon baking powder

1 ½ teaspoon vanilla extract

¼ teaspoon fine grain sea salt

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper, set aside.

In a bowl combine almond flour, spices, baking soda, baking powder and salt.

In another bowl mix coconut oil, blackstrap molasses and vanilla extract until well combined.

Add wet ingredients to dry ingredients and mix well until a dough forms. You might to add a couple of tablespoons of almond flour if the dough is too wet or some water is it’s too dry.

Scoop one tablespoon of mixture, drop onto the lined baking sheet and press down to form into cookie shapes.

Bake for 9 to 10 minutes.

Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.