Paleo Gingerbread Cookies
This recipe is from "Simply 123 Allergy Free." I wanted to make a simple holiday cookie that I had not done before. I love Gingerbread! I found this and thought it looked perfect and fairly easy.
Recipe: makes 12 (ish) cookies
1/2 cup molasses
1/4 cup maple syrup
1/3 cup well mashed sweet potato (about 1/2 a medium sweet potato)
1 tablespoon coconut milk
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 cup almond flour
1/4 cup softened coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
In a sauce pan, heat molasses to a boil.
Add maple syrup, sweet potato, and coconut milk to sauce pan.
Stir ingredients until combined, then remove from heat.
In a small bowl, combine all dry ingredients.
Pour dry ingredients into wet, and stir until batter is fully blended.
Refrigerate dough for 30 minutes.
Roll out dough between two sheets of parchment paper, until about 1/4 inch thick.
Cut batter with cookie cutters of choice.
Bake for 10 minutes on a parchment lined cookie sheet.
Let cool, decorate as desired, and enjoy.
Beat together softened coconut oil with maple syrup and vanilla until fluffy.
Put in a small piping bag, or alternatively in a small sandwich bag, and cut a tiny hole to squeeze frosting out onto gingerbread men/cookies.
The last picture is of Simply 123's Cookies! Much cuter than mine, so I figured I would share. Mine were yummy though. The frosting really makes the recipe in my opinion. I used the original color of the frosting for a lack of natural food coloring available and just frosted them for flavor.