Tis the season for GINGERBREAD COOKIES! They’ll quickly become your favorite cookie and you may make them beyond the Christmas season. Soft, chewy gingerbread cookies that melt in your mouth, swirled with rich molasses and cinnamon. They’re pretty much Christmas in a box!
Gingerbread Cookies
- 1/2 cup coconut oil
- 1/2 cup coconut sugar
- 1/3 cup blackstrap molasses
- 1/4 cup almond butter
- 1 flax egg
- 1 tsp vanilla
- 2 cups almond flour
- 1 cup oat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground clove
In a hand-held mixer, beat the oil for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar , molasses, and almond butter and beat on medium high speed until combined and creamy-looking. Scrape down the sides and bottom of the bowl as needed. Next, beat in egg and vanilla on high speed for 2 full minutes. In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick and slightly sticky. Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape and chill in the freezer for bout 30 minutes. Preheat oven to 350°F and line 2-3 large baking sheets with parchment paper. Remove 1 disc of chilled cookie dough from the refrigerator. Roll out disc until 1/4-inch thick and cut into shapes. Place shapes on prepared baking sheet and re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
Bake cookies for about 9-10 minutes and allow cookies to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Once completely cool, decorate as desired.
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