Chewy Gingerbread Cookies (Paleo and Vegan)

Chewy Gingerbread Cookies (Paleo and Vegan)

Ingredients

Makes 10 cookies

1 cup almond meal (I used Bob’s Red Mill)

1 tablespoon coconut sugar (or regular brown sugar)

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon ground cloves

¼ teaspoon fine grain salt

3 tablespoons coconut oil, melted

1 tablespoon blackstrap molasses

1 tablespoon maple syrup

1 ½ teaspoons vanilla extract

Directions

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

In a bowl mix together almond meal, sugar, spices, baking soda, baking powder, and salt.

In another bowl whisk melted coconut oil, molasses, maple syrup, and vanilla extract.

Mix wet ingredients into dry ingredients until dough forms.

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

Bake for 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.

Store in an airtight container.