Wednesday, December 19, 2012

Gingerbread Cookies

Just in time for Christmas baking!!
I've been doing alot of baking the last couple weeks. I love trying new recipes and the way my house smells when I bake is better then any air freshener.
The recipe today is Gingerbread Cookies. 
I have one word to describe them YUM. 
OK, I use the word alot. 
So I love intensely flavored foods. The coconut sugar and molasses and spice combination gives this cookie a special flavor that is not too sweet and fully engages your sense of smell and taste.

Weird ingredient alert!! You're going to need a fair amount of arrowroot flour. You can find a 20 oz bag of it at Whole Foods.
 I got the recipe from The Food Lover's Kitchen here. I have an app on my iphone with lots of awesome recipes at my fingertips. I also get new recipes delivered to my email inbox. This is not the first recipe I have tried from here and it won't be the last if they are all as good as this. This site is a great resource for all things Paleo.

Gingerbread Cookies

  • 2 cups blanched almond flour
  • 2/3 cup arrowroot flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 4 Tbs coconut sugar
  • 1/2 cup molasses
  • 3 Tbs coconut oil


  1. Preheat oven 350 degrees
  2. In a large mixing bowl whisk together all the dry ingredients.
  3. Heat molasses to boiling in a small saucepan and remove from heat.
  4. Add coconut oil into molasses.
  5. Pour molasses mixture into the dry ingredients and mix completely with a wooden spoon.
  6. Make sure you get it mixed up well, It's going to form a ball.
  7. Break off a piece of the dough and roll it out between 2 pieces of parchment paper to about 1/4 inch thick.
  8. Dig out you cookie cutters or biscuit cutter and make you some cookies.
  9. Place the cut out cookies on a piece of parchment paper that has been placed on a cookie sheet and bake for about 9 minutes. 
  10. After your first batch reduce your cooking time to 8 minutes.

 Have fun with those tupperware cookie cutters that are in the back of your kitchen drawer. I found trains and hearts in my drawer. Or you could make superball(remember superballs?) size cookie dough balls and smash them with the bottom of a glass. Bake on a parchment lined cookie sheet for some wicked ginger snaps. Bake a little longer if you don't smash it too flat.


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