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Grain-Free Gingerbread Cookies
Makes 20 cookies
Ingredients
1
cup
almond flour
1/4
cup
coconut flour
1 1/2
tsp
gingersnap seasoning
1/2
cup
maple sugar or coconut sugar + extra for sprinkling on top
1
tsp
baking soda
Pinch
of salt
1/4
cup
coconut oil
1/4
cup
molasses
1/3
cup
gingerbread pecan butter
1
tsp
vanilla extract
2
large eggs or flax eggs
Instructions
Instructions:
Mix wet ingredients
Add in dry ingredients and mix
Refrigerate dough for at least 30 minutes (I refrigerated mine overnight)
With a Tbsp ice cream scooper, scoop batter and add to a lined baking dish. They do spread a bit so give them at least 2-3 inches apart
Optional: sprinkle maple sugar on top
Bake 350 F for 9-11 minutes
Let sit on baking sheet for at least 10 minutes before transferring to wired rack
Store in an airtight container