Every year our family makes gingerbread for the holidays. This is a tradition from Dr. Mark’s family that we have continued with our own family. We invite all of Hannah’s friends over for baking and decorating. This makes for some pretty amazing memories!
Ever since I went gluten-free I have not eaten the cookies. That is until I was introduced to this recipe. I even think that these cookies are better! I have changed a few of the ingredients. To make them even better for you. So please enjoy!!!
- 1/2 c molasses
- 1/4 c pure maple syrup
- 3 T coconut oil
- 1 T coconut milk
Place molasses in saucepan and heat until boiling then add maple syrup, coconut oil and coconut milk. Stir until combined then remove from heat.
- 3 c blanched almond flour
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp Himalayan salt
- 1/2 tsp baking soda
Combine the dry ingredients. Mix with the wet. Refrigerate for 20 min. Preheat oven to 350′. Roll out dough between two sheets of parchment paper. Cut out shapes with your favorite cookies cutters.(I like stars) Bake for 8-10 min. on parchment lined cookie sheets. Let cool, decorate and ENJOY!
This recipe takes very little time and these cookies are amazing!
Eat Well – Live Well – Love Well, Dr. C