The Perfect Gingerbread Cookies - No Refined Sugar, Gluten-Free, Dairy-Free

This gingerbread cookie is incredible. If you bring these to a get-together, they go FAST! Make sure you make double, or even triple!

We love to put our frosting on these. They go together like PB&J! Our frosting recipe is linked here.

Ingredients:

• 1 ½ cup almond flour - I love this organic brand! It’s hard to find organic almond flour in stores.

• 5 tablespoons tapioca flour - (I love this organic brand)

• 2 teaspoon ground ginger - (I love this organic brand from India)

• 1 teaspoon Ceylon cinnamon (I love this organic brand)

• ¼ teaspoon baking soda (I always use this brand)

• 2 tablespoons coconut oil- melted, cooled (I love this one. It is minimally processed and unbleached.

• ¼ cup plus 1 tablespoon maple syrup (I love this one)

Directions:

• Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper.

• In a mixing bowl, whisk all dry ingredients until they're evenly distributed.

• Add the maple syrup and melted coconut oil and stir or knead with your hands to form a consistent cookie dough ball. The batter should be sticky but easy to combine into a ball.

• Set the dough aside for 10 minutes and cover with a towel.

• Line a large piece of parchment paper in front of you, place the cookie dough in the center of the paper, place another piece of parchment paper on top, and use a roller pin to roll. The thinner you roll the dough, the crispier the cookies will be. I like gingerbread to be a bit soft and chewy in the center, and roll the dough to about 1/4-inch thick (0.5 cm ).

• Use a cookie cutter to cut out gingerbread shape, or whatever shape your heart desires.

• Reuse leftover dough to reform a cookie dough ball and follow the same process of rolling/cutting to form more cookies from the dough.

• Bake the cookies for 8-9 minutes at 350 °F (180 °C) until just golden brown for a soft, chewy center or for 10-11 minutes for darker, crispier cookies.

• Let the cookies cool down on the baking sheet for 10 minutes then on a cooling rack.

• We like these as is, or decorated with our favorite frosting, linked here.

Enjoy and God Bless!