Soft Gingerbread Cookies

🧂 Ingredients

• 2 cups almond flour
• 3 tablespoons coconut flour
• 2 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder

  (gluten free, if necessary)
• ½ teaspoon baking soda
• 3 tablespoons coconut oil

  softened
• ¼ cup honey
• 1 teaspoon vanilla
• 2 large eggs
• 3 tablespoons coconut butter
• 1 tablespoon raw honey

Instructions

• 1 Whisk together the dry ingredients (flours, spices, baking powder and soda) in a
  large mixing bowl.
• 2 In a medium mixing bowl, add coconut oil, honey, vanilla, and eggs, whisking
  after each addition.
• 3 Stir the wet ingredients into the dry and combine until dough forms a ball.
  Chill for 1 hour in refrigerator for easier rolling.
• 4 Preheat oven to 350F. Line two baking sheets with parchment paper.
• 5 Roll out dough on a gluten-free-floured surface with floured rolling pin, or
  between two layers of parchment paper, to ¼-inch (6 mm) thickness. Cut into
  shapes with cookie cutters. Lift each one onto a parchment-lined baking sheet.
• 6 Bake on a rack in the middle of a preheated oven for about 5 to 7 minutes until
  cookies are just starting to brown around the edges. Cool them on a wire rack.
• 7 Stir coconut butter and honey together until very smooth. Press it through a
  sieve if it's lumpy. Cut a very small corner off a plastic sandwich bag.
  Transfer the icing to the sandwich bag and squeeze through the hole in the
  corner to decorate cooled cookies.

Nutrition Info