Paleo & Vegan Gingerbread Cookies
Paleo & Vegan Gingerbread Cookies
1 1/2 Cups Almond Meal
1/4 Cup Tapioca Starch
1 tsp Ground Ginger
1 tsp Ground Cinnamon
pinch of salt
1/4 tsp baking soda
2 tbsp Melted Coconut Oil
1/4 Cup Maple Syrup
1 tbsp Blackstrap Molasses
Preheat the oven to 350 degrees
Line a baking sheet with parchment paper
In a large mixing bowl, combine the almond meal, tapioca starch, ginger, cinnamon, salt, and baking soda
Add in the wet ingredients (coconut oil, maple syrup, and molasses). Stir again until a sticky dough is formed
Form a round disk with the dough and wrap in seran wrap
Freeze for 30 minutes or chill overnight
After the dough has chilled, place the dough in the center of a large piece of parchment paper and sprinkle tapioca starch onto the dough and rolling pin to prevent sticking
Using a rolling pin, roll out the dough until it is 1/4 inch thick
Dip the cookie cutters into he starch and then press them into the dough to create cookie shapes
Bake the cookies for 10 minutes (if you want a softer center) or 14 minutes (if you look a crisp cookie with a snap)