GINGERBREAD MAN GF COOKIES
These delightful cookies hold a special place among my favorite treats. Although often associated with the holidays, I find myself baking them throughout the year. Their delightful combination of healthiness, crunchiness, and sweetness makes them the ideal accompaniment to any afternoon tea.
Ingredients:
1½ cups almond flour.
2 tablespoons tapioca starch.
1 teaspoon baking soda.
1/2 tablespoons ground cinnamon.
2 tablespoons grated fresh ginger.
1/2 teaspoon Himalayan pink salt.
¼ cup coconut oil.
¼ cup maple syrup.
Instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, tapioca starch, baking soda, cinnamon and salt.
3. Grind the fresh ginger. And in a medium bowl, combine the ginger, coconut oil, maple syrup, and vanilla.
4. Add the dry ingredients to the wet slowly, while stirring, until the dough comes together.
5. Shape the dough into a ball and cover it with plastic wrap, refrigerate for 20 minutes.
6. Roll the dough about ¼ inch (6mm) thick on a parchment.
7. Cut out the shapes with cookie cutters and arrange them on the baking sheet.
7. Bake for 10 to 15 minutes, until golden brown on the edges.
8. Transfer the cookies to a rack to cool off completely.
9. Store in a sealed container at room temperature for up to 5 days, if you don’t eat them first!
“In a world full of plain cookies, be a Gingerbread ”
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