It is hard to believe that it is already the middle of December. Christmas preparation is in full swing at our house! This is a great almond flour based gingerbread cookie that takes very little time to whip up, is higher in protein, lower in sugar, doesn't cause an insulin spike like a regular cookie and still manages to taste great!
- 2 1/2 cups blanched almond flour
- 1 tbsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup softened butter or 1/4 cup softened coconut oil or a combination of both
- 2 tbsp cooking molasses
- 1/4 cup honey
In a medium-sized bowl, using an electric mixer or muscle power, mix together the softened butter, or coconut oil, or combo of both, honey and molasses. Combine till creamy and smooth.
In a separate bowl, stir together the flour, spices, baking soda and salt. Once mixed together, add the dry ingredients slowly into the wet ingredients, mixing until thoroughly combined. Chill dough in the refrigerator for at least an hour, or a couple of days. The dough can be frozen too, but will have to thaw before it can be used.
When ready to bake, preheat the oven to 325F. Divide the dough in half, keeping 1/2 chilled in the fridge. Place the other half on a sheet of parchment paper, place another sheet of parchment over top (this is the easiest way to prevent sticking when rolling any dough) and roll dough between 1/8 and 1/4" thick. Cut cookie shapes and gently lift onto a parchment lined cookie sheet. Bake at 325F for 8-10 min. watching carefully in the last couple of minutes of cooking as almond flour tends to go from just right to burnt very quickly!
Decorate as you would like. I like to melt dark chocolate and pipe it over gingerbread, as I love the flavour combination! Enjoy!