Gingerbread Cookies

These are so good, even without icing, no one will know they’re grain-free. You may not have any left to decorate!

Gingerbread cookies were always one of my favorites during the holidays. But my original recipe was very complicated. First, in a double-boiler, I would combine brown sugar, molasses and spices until all melted, then add baking soda to create a volcano-type eruption out of the pan, which always spilled hot sugar all over the stove. That gooey mess got incorporated into more ingredients in the mixer and combined to make the delicious, dark brown dough.

After a couple of tries, I believe this grain-free low sugar version is the perfect counterpart to my original recipe. A lot less complicated and just as delicious. I really like the combination of almond and tiger nut flours, but you can use all almond flour if you like, or if you just don’t want to buy more ingredients than necessary. Serve with your favorite nut milk, and I’m sure Santa would approve! Enjoy!

Yield: 20

Living Delish & Nutrish: Tina Wells

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Gingerbread Cookies

Prep time: 30 MinCook time: 10 MinInactive time: 2 HourTotal time: 2 H & 40 M

Ingredients

• 3 cups almond flour (3 ounces each cup of almond flour)
• Or 2 cups almond flour and 1 cup tigernut flour
• 3/4 cup tapioca flour (2.5 ounces)
• 1 Tablespoon coconut flour
• 1 Tablespoon cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup palm shortening (3 ounces)
• 1/2 cup coconut sugar
• 1/4 cup molasses
• 1 egg

Method

1. Preheat oven to 350ºF.
2. Line 2 sheet pans with parchment paper and set aside.
3. Sift together the dry ingredients; almond flour, tiger nut flour (if using) tapioca flour and coconut flour, with the spices, baking soda and salt. Set aside.
4. With a hand mixer or a stand mixer with the paddle attachment, cream the palm shortening and coconut sugar until light. Add the molasses. Scrape the bowl between additions.
5. Add the egg, making sure to combine well, then scrape the bowl.
6. Add the dry ingredients with the mixer speed on slow. Scrape the bowl and mix again to ensure all of the dry ingredients are combined and completely moistened.
7. Wrap the dough tightly in refrigerate 2 hours or overnight.
8. Using tapioca flour as a barrier on the rolling surface, roll the dough to about 1/4 inch thick and cut into desired shapes with cookie cutters. Place onto the sheet pans spaced apart by 1 inch, they will spread slightly.
9. Bake for 8 to 10 minutes. The shorter bake time will yield a softer cookie, and the longer bake time will yield a crispier cookie.
10. Decorate with Monkfruit Royal Icing

https://livingdelishandnutrish.com/recipe/gingerbread-cookies

©Tina Wells Luxury Brands, LLC

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