Gingerbread Cookies (AIP, Paleo

• Gluten free

• Produce

  • 1 tsp Ginger, ground

• Canned Goods

  • 3 tbsp Applesauce

• Condiments

  • 1 1/3 tbsp Blackstrap molasses
  • 1 tbsp Honey

• Baking & Spices

  • 2 tbsp Arrowroot flour
  • 1/4 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1/2 cup Coconut flour
  • 1 pinch Sea salt

• Oils & Vinegars

  • 3 tbsp Coconut oil

• Desserts

  • 1 tsp Gelatin

• Liquids

  • 3 tbsp Water

Found on eathealthrive.ca

Ingredients

• ½ c coconut flour
• 2 tbsp arrowroot flour
• 1 tsp gelatin
• ¼ tsp baking soda
• pinch of sea salt
• 1 tsp ground ginger
• ½ tsp cinnamon
• ⅛ tsp ground cloves
• 3 tbsp melted coconut oil
• 3 tbsp applesauce
• 1 tbsp + 1 tsp blackstrap molasses
• 1 tbsp honey
• 3 tbsp water

Directions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
• In a bowl, mix the coconut flour, arrowroot flour, gelatin, baking soda, sea salt, ginger, cinnamon, and cloves.
• Make a well in the centre of the dry ingredients and add the melted coconut oil, applesauce, molasses, and honey. Stir to combine well. This can be done by hand (not necessary to use an electric mixer).
• Add the water and continue to stir for about one minute; the dough will stiffen as you stir.
• Divide the dough into two balls. Roll out the dough to ¼ inch thickness (no thinner) between two sheets of parchment paper. Cut one or two cookies at a time and carefully transfer to the prepared baking sheet with a thin spatula.
• Reshape dough. Continue to roll, cut, and transfer until dough is used.
• Bake cookies for 12 minutes. Remove from oven and allow to cool completely for ten minutes before removing to a wire rack.