Perfect for the holidays, these soft gingerbread cookies are a sweet, indulgent treat, while still staying in the realm of a health food. Paleo, gluten-free, grain-free and dairy-free.
1cupalmond flourblanched works best (4 oz, 113 g)
1/4cupcoconut flour(28 g)
1/4cupgranulated sweetener of choice(48 g)
2tbspapple pie seasoning (mixture of cinnamon, nutmeg and allspice)you can find it here
4tbspbutter or coconut oilroom temperature
1tablespoonapple cider vinegar
1/4cuppowdered sugar, coconut sugar or erythritolif you only have granulated, pulse in a blender (48 g)
3-4tspwater or milk of your choiceadd as much as you need to achieve the desired icing texture
Preheat oven to 350 F (175 C)
Add all dry ingredients together in a bowl, mix thoroughly to remove all clumps.
Add in room temperature butter, eggs, vanilla, apple cider vinegar and molasses. Mix until all ingredients are well-incorporated.
Roll dough into balls approximately 1 inch in diameter, and place on a cookie sheet. Using your fingers, flatten them down until approximately 1/2 inch thick. Alternatively, the dough can be rolled out using a rolling pin, and cookie cutters can be used to form shapes. The dough will be sticky, so be gentle. Spreading some coconut flour onto the dough before rolling should help.
Bake for 12-14 minutes, or until edges begin to darken.
While the cookies bake, prepare the icing. Using 1/4 cup powdered sugar or erythritol, add water by the teaspoon until the desired consistency is achieved. A splash of vanilla extract can be added in to enhance the flavor, if desired.
Nutrition Facts (per cookie, recipe makes 18 cookies): 79 calories, 6 g fat, 11 g total carbs, 2 g fiber, 4 g erythritol (5 g net carbs), 2 g protein