These delicious cookies are gluten free, dairy free, egg free and contain no refined nasty sugars. Perfect to share at a Christmas party or to leave out the night before with a glass of milk for Santa!
- 1 1/2 cups almond flour
- 1/4 cup arrowroot starch
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 2 Tablespoons melted coconut oil
- 1/4 cup 100% pure maple syrup
- 1 tablespoon blackstrap molasses
- Extra arrowroot starch, for rolling & cutting
- Preheat the oven to 175degrees and line a baking sheet with parchment paper. In a large mixing bowl combined the almond flour, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
- To make cut-out cookies, place the dough in the freezer for 30 minutes to help it firm up. Place the dough in the centre of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to help prevent sticking. Using a rolling pin to roll the dough into a flat sheet, about 1/4-inch thick. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes.
- Alternatively, you can skip the cut-out cookies and just roll the dough into tablespoon-sized balls, roll them in a bit of coconut sugar, and flatten them on the baking sheet with your hand.
- Bake the cookies at 175 degrees for about 10 minutes for cookies with a soft centre, or 14 to 15 minutes for a more crisp cookie. Allow them to cool completely on the pan before icing and serving. They will firm up as they cool.
- Leftover cookies can be stored uncovered on the counter for up to 3 days, or you can store them in an airtight container in the fridge for up to 2 weeks.
Serves: 15 cookies