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Today is a huge day for Romance Weekly. We not only are giving you all awesome cookie recipes, but on our FB page we’re having a huge Romance Weekly’s Stocking Stuffer Christmas Event. https://www.facebook.com/RomanceWritersWeekly with lots of giveaways all day long.
Did you come from Eden Ashe http://edenashe.com? If not, head back to find out what she’s cooking.
Gluten Free Gingerbread Cookies
Prep time
60 mins
Cook time
10 mins
Total time
1 hour 10 mins
Serves: 10-12
Ingredients
▪ 2.5 cups almond flour
▪ ⅓ cup ground flaxseed
▪ ½ teaspoon baking soda
▪ 2 tablespoons ground ginger
▪ 1 teaspoon fresh ginger, grated
▪ 1.5 teaspoons cinnamon
▪ ½ teaspoon ground nutmeg
▪ ½ teaspoon ground cloves
▪ ½ teaspoon vanilla powder
▪ ¼ cup coconut oil, melted
▪ ¼ cup honey
▪ 1 egg, lightly beaten
▪ Icing
Directions
- Combine almond flour, flax seed, baking soda, ground ginger, fresh ginger, cinnamon, nutmeg, cloves and vanilla powder in a large mixing bowl and stir until blended
- Add coconut oil, honey and egg to the bowl with the dry ingredients and mix until well combined
- Roll mixture into a ball and wrap in cling film. Put in freezer for 30 minutes and then transfer to fridge for another 30 minutes
- Remove the dough from the cling film and place between two large pieces of baking paper. With a rolling pin roll the dough out to around 1/8” thick
- With a gingerbread cookie cutter, cut into shapes. The dough is delicate so it is best to remove the remaining dough from the outside of the cut out cookie and take a sharp knife or metal spatula under the cookie and carefully place on a tray lined with baking paper
- Bake for 10 minutes or until golden. They should still be slightly soft when they come out of the oven
- Allow the cookies to completely cool
- Decorate with icing!
Hop on over to Jami Denise http://jamidenise.com/blog.
Yum!