Vegan & Paleo Gingerbread Cookies

• Vegan
• Gluten free

• Produce

  • 2 tsp Ginger, ground

• Condiments

  • 1 tbsp Blackstrap molasses
  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1 1/2 cups Almond meal
  • 1/4 cup Arrowroot or tapioca starch
  • 1 Arrowroot or tapioca starch
  • 1/4 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1 batch Coconut sugar icing
  • 1/8 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on detoxinista.com

Description

Ingredients

• 1½ cups almond meal
• ¼ cup arrowroot or tapioca starch
• 2 teaspoons ground ginger
• ½ teaspoon ground cinnamon
• ⅛ teaspoon fine sea salt
• ¼ teaspoon baking soda
• 2 Tablespoons melted coconut oil
• ¼ cup pure maple syrup
• 1 tablespoon blackstrap molasses
• Extra arrowroot or tapioca starch, for rolling & cutting
• 1 batch of Coconut Sugar Icing, for decorating

Directions

• Preheat the oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl combined the almond meal, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
• To make cut-out cookies, place the dough in the freezer for 30 minutes to help it firm up. (Or you could place it in the fridge overnight, if you want to make this a day in advance.) Place the dough in the center of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to help prevent sticking. Using a rolling pin to roll the dough into a flat sheet, about ¼-inch thick. Dip your cookie cutters into a bit of the starch, then press them into the dough to create each cookie. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. (I ended up with about 15 cookies using cookie cutters about the size of the palm of my hand.)
• Alternatively, you can skip the cut-out cookies and just roll the dough into tablespoon-sized balls, roll them in a bit of coconut sugar, and flatten them on the baking sheet with your hand. They are amazing this way, too!
• Bake the cookies at 350F for about 10 minutes for cookies with a soft center, or 14 to 15 minutes for a more crisp cookie. (The edges should brown for a crispier cookie.) Allow them to cool completely on the pan before icing.