Gingerbread Cookies

Chill the dough in the freezer for at least 30 minutes, or up to an hourUse parchment paper or other non-stick surfaces for rolling and baking.

Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent stickingIf the dough gets soft, place it back in the freezer for a few minutes before working it again

After they’re baked, you can add the cookies to a dehydrator (or oven at about 170 degrees F) for about an hour to add some crunch back.

The amount of cookies will depend on how large you make them, so 20 cookies is an estimate when using a large cookie cutter. For the smaller cookies, you can get up to 30 or 40 cookies.

Servings: cookies

Calories: 157kcal

Ingredients

8 tablespoons unsalted butter, softened ½ cup; or coconut oil
1 large egg
⅓ cup honey or maple syrup
3 cups blanched almond flour plus more for rolling the dough
1 teaspoon baking soda
½ teaspoon allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground cinnamon
⅛ teaspoon salt

US Customary - Metric

Instructions

Blend the flour, salt, baking soda and spices together, and then blend in the rest of the ingredients. Mix until the dough forms one or two ball and is not too sticky. Add more flour if necessary.
Freeze the dough for about 30 minutes.
Preheat your oven to 350 degrees F.
Roll out the dough with parchment paper (or other non-stick surface) above and below it to prevent sticking.
Place some almond flour below the dough on the parchment paper to prevent sticking. Roll the dough and shape the cookies.
Carefully lift the cookies and place them on a baking sheet to bake for about 10 minutes, or until the edges start to brown.
Give them a final crisping by placing them in a warm oven (about 170 degrees F) for 20 minutes or so, or in a dehydrator at about 140 degrees F for a few hours.
Cool and decorate!

Nutrition