Gingerbread Cookies

Merry Christmas to all you Christmasers! I hope you're able to take this [hopefully time off from work] and spend it with those you love.

This is a wonderful wonderful recipe that I tried from a great blog/website/cookbookers The Primal-Palate. I really wanted to make gingerbread cookies, as I try to do every year, but since this past year I stopped eating flour, I wasn't really sure how this was going to go down. Enter The Food Lovers Kitchen & their awesomeness.

This recipe was insanely easy and so delicious. (I basically just copied & pasted the recipe they posted except for a couple comments I made along the way.)

Serves 12 Cooktime
7-10 minutes (recipe calls for 10, I did 7/8)
Preptime 15 minutes

Ingredients:

2 cup Blanched Almond Flour
2/3 cup Arrowroot Flour (plus more for dusting)
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Ground Cloves
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Ground Ginger
4 Tbsp Maple Sugar (I used 4 tbsp of coconut crystals instead)
1/2 cup Molasses
3Tbsp Coconut Oil

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine blanched almond flour, arrowroot flour, salt, baking soda, cloves, cinnamon, nutmeg, ginger, and maple sugar. Stir ingredients with a wooden spoon to combine.
3. In a small sauce pan, bring molasses to a boil over medium heat.
4. Add coconut oil to the sauce pan, and stir until combined with the molasses.
5. Remove sauce pan from heat and pour into the dry ingredients.
6. Mix batter with a wooden spoon until you have formed a dark golden cookie dough, and all the dry ingredients are combined withe the molasses and coconut oil.
7. Place a sheet of parchment paper onto a flat cooking surface, and dust parchment with arrowroot flour.
8. Form dough into a ball, and place on the parchment paper. Lightly press dough down to flatten, and sprinkle with a small amount of arrowroot flour. Place another sheet of parchment paper on top of the dough, and roll into a thin sheet with a rolling pin (about 1/4 inch thick).
9. Sprinkle arrowroot on a small plate, and place cookie cutters into the arrowroot to coat the bottom for cutting. This will keep the cookie dough from sticking to the batter for an easy release after cutting.
10. Once you have made cuts throughout the entire sheet of cookie dough, carefully peel away the excess dough, and lightly transfer the cut out cookies to a parchment lined baking sheet. Form dough into another ball, and roll out again to repeat until all the dough is used.
11. Bake gingerbread people at 350 degrees for 10 minutes. Remove from oven and cool on a cookie rack before frosting.

Notes: I put my first batch in at baked for 10 minutes which is fine if you wanted more of a gingersnap cookie crunch, the other two batches I put in for 7/8 minutes as to keep a little bit of a softer cookie texture. Both ways a excellent, and it definitely depends on how thick or think you roll your dough. Mine was on the thinner side.

Primal-Palate have a recipe posted for an organic but not paleo frosting recipe, but I was going to try just whipping up some thick refrigerated coconut milk with maple syrup to make these cookies 'come to life'.... OH NO! 'Come to life' got me thinking.. I should have made Frosty snowmen!! Maybe next time... Anyway, I was going to make frosting but I had to run to work, yes, I'm working both Christmas Eve & Day. Which is why I made gingerbread cookies at 11am... I'm all sorts of weird..

Go knock yourself out and create crazy shapes and designs! I used heart, dreidal, and start of david cookie cutters and free handed some gingerbread men and women. : ) Happy holidays!!

*Copyright shtuff (lol) - if you missed it, this is NOT my recipe. It belongs to Primal-Palate!