Thursday, December 15, 2016

Paleo Gingerbread Cookies

Paleo Gingerbread Cookies
Makes 24 cookies

1 cup coconut oil (solid, not melted)
1 cup coconut sugar
1/2 cup molasses
4 eggs
2 tsp vanilla extract
1 1/3 cup coconut flour
2 Tbsp tapioca flour + additional tapioca flour for dusting
1 Tbsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
2 tsp baking soda


1.   Preheat oven to 350 degrees.  Use nonstick cookie sheets.

2.  In a large mixing bowl, cream together coconut oil and sugar with a handheld mixer.  (*NOTE: This might take a few minutes especially if your coconut oil is hard.  Don't be tempted to melt it!)

3.  Add the eggs and molasses, mix well.

4.  Add coconut and tapioca flour, cinnamon, ginger, cloves, salt, and baking soda and mix well.

5.  Dust your counter with tapioca flour.  Using a rolling pin, roll out the dough to about 1/4 inch thick.  (NOTE:  If your dough is too sticky, ball it up and add a little bit of tapioca flour to it.  Then proceed to roll it out again.)  Use a cookie cutter to make the gingerbread men.  Place on the cookie sheet.

6.  Bake the cookies for 10-12 minutes or until golden brown.  Remove from cookie sheet 1 minute after they are taken out of the oven.


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