Is there anything more festive during the holiday season than gingerbread cookies. If you want a healthy(ish) version than homemade is definitely the way to go. This gingerbread cookie recipe was inspired by a recipe from My Natural Family. Our version uses butter and coconut sugar but otherwise it’s the same!
- 1 1/2 Cups Almond flour
- 3/4 Cup tapioca flour
- 1 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- Pinch of tsp salt
- 2 Tbl coconut sugar
- 3 Tbl grass-fed butter / coconut oil
- 2 1/2 tsp Maple syrup
- 3 Tbl Molasses
- 1/2 tsp Vanilla Extract
- Preheat oven to 350F
- Mix up all the dry ingredients in a large bowl!
- Mix the wet ingredients in a mixing jug or small bowl
- Add the wet ingredients to the dry ingredients and stir well to create the dough
- Roll between two sheets of parchment paper until you have a thin 1/4” sheet of cookie dough. Place in the fridge for at least 15 mins.
- Cut into shapes and bake in the oven for 10 minutes
Fam to Table 