Paleo Gingerbread Cookies (with molasses)
 
Prep time
Cook time
Total time
 
Author:
Yield: 6 servings
Ingredients
Dry:
  • blanched almond flour - 3-1/2 cups
  • coconut flour - 6 tablespoons
  • ground ginger - 1-1/2 teaspoons
  • ground cinnamon - 1-1/2 teaspoons
  • baking powder - 1 teaspoon
  • ground cloves - ½ teaspoon
  • ground nutmeg - ½ teaspoon
Wet:
  • eggs - 2
  • butter - ½ cup, melted
  • pure maple syrup - ½ cup
  • molasses - ⅓ cup
  • pure vanilla extract - 1 tablespoon
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, combine the dry ingredients and mix well. In another bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry and mix well. Divide the dough into two balls and wrap each with plastic wrap. Freeze for 1 hour. Preheat oven to 350 degrees Fahrenheit and grease 3 cookie sheets. Unwrap and roll out one portion of dough ¼" thick and cut with cookie cutters as desired. Transfer to greased cookie sheets. Repeat with remaining dough. Bake for 18 to 20 minutes. Cool completely. Frost as desired. For Frosting: In medium-sized mixing bowl, combine the cream cheese, maple syrup, and vanilla. Beat together with a hand mixer. Frost cookies as desired.
Recipe by Create Delicious at https://createdelicious.com/paleo-gingerbread-cookies-with-molasses/