"Last Christmas I gave you my heart, and the very next day you gave"... me these awesome grain free gingerbread cookies!
Everyone and their mother has enjoyed a super chewy gingerbread cookie but for those of you who like your ginger more pillowy-soft and cakey than snappy, these grain free paleo friendly gingerbread cookies is what Sweat Nation created for you. These soft and cakey gingerbread cookies bursting with coconut nectar flavor and warm wintery spices are ready made for you to curl up by the fire with a hot cup of tea, dunk and sip!
Here's What You Need...
1 cup Blanched Almond Flour
1/4 cup Coconut Flour
2 Tbsp arrowroot powder
1 Tbsp Coconut Sugar
1/2 tsp Baking Soda
1 pinch Sea Salt
1 3/4 tsp ground Ginger
1 1/4 tsp ground Cinnamon
1/4 tsp ground Cloves, (rounded measurement)
2 whole Eggs, lightly beaten
1/4 tsp Pure Vanilla Extract
1/2 cup Coconut Nectar
1 Tbsp Unsalted Butter, melted and cooled slightly (or sub coconut oil or vegan butter)
Preheat the oven to 350F. Cover a large baking pan with a nonstick pad or parchment paper and set aside.
In a large mixing bowl, whisk together the dry ingredients (almond flour through cloves). Set aside.
In a smaller bowl, whisk together the wet ingredients (eggs through butter or oil).
Pour the wet ingredients into the dry and stir to thoroughly combine, scraping the sides and bottom to make sure all ingredients are incorporated. If your batter is too thin, set aside for 5 minutes to allow the coconut flour to absorb the liquid.
Use a spoon or cookie scoop to make 1 Tablespoon balls of dough and place about 2 inches apart on the cookie sheet. Sprinkle tops with additional sweetener if desired.
Bake for 13-15 minutes, and cool 5 minutes on cookie sheet before transferring to a wire rack to cool completely.
Track Of The Day - Last Christmas - Wham