Paleo Gingerbread Cookies
 
Prep time
Cook time
Total time
 
Author:
Yield: 1 dozen
Ingredients
Cookies - Dry Ingredients:
  • blanched almond flour - 3 cups
  • coconut flour - ¼ cup
  • ground ginger - 1-1/2 teaspoons
  • baking powder - 1 teaspoon
  • ground cloves - ½ teaspoon
  • ground nutmeg - ½ teaspoon
Cookies - Wet Ingredients
  • eggs - 2
  • butter - ½ cup, melted
  • pure maple syrup - ⅝ cup
  • pure vanilla extract - 1 tablespoon
Cream Cheese Frosting:
  • cream cheese - 8 oz., softened
  • pure maple syrup - 2-3 tablespoons
  • pure vanilla extract - ½ teaspoon
Instructions
  1. For Cookies: In a large mixing bowl, add the dry ingredients and mix well. In another bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and mix well with a fork. Divide the dough into 2 portions and wrap each one in plastic wrap. Freeze for 1 hour. Preheat the oven to 350 degrees and grease 3 medium-sized cookie sheets. Take one portion of dough from the freezer, unwrap it, and roll it out ¼" thick. Cut with cookie cutters as desired. Transfer to the the cookie sheets and repeat with the second portion of dough. Bake for 20 minutes and cool completly before frosting. For Frosting: Combine the frosting ingredients in a large bowl and use a handheld electric mixer to beat together. Frost and decorate the cookies as desired.
Recipe by Create Delicious at https://createdelicious.com/gingerbread-cookies-without-molasses/