Soft Gingerbread cookies (GAPS/Paleo)

I tried making gingerbread cookies using “date molasses“, but  Alaina  tasted them and said they were NOT yummy :(.

So we tried making a batch using honey instead. They’re a little too good!

These are NOT cookie cutter cookies.  You will have to make the shapes like you’re playing with playdough.

Recipe

*2 Tbsp unsalted butter, softened (or ghee)

*1/2 cup honey

*1 pastured egg + 1 egg white, room temperature

*2 Tbsp coconut aminos, room temperature

*2 3/4 cups almond flour ( I use Honeyville)

*1-2 Tbsp ginger (we used 2 and they were very gingery, the way we like them)

*2 tsp cinnamon

*1/4 tsp cloves

Cream together room temperature butter or ghee and honey. Add the egg and coconut aminos. Mix well. In a separate bowl, mix almond flour and spices. Mix wet and dry ingredients and refrigerate (at least 1 hour).

When dough is chilled, shape the dough any way you like. Alaina made Mike Wazowski :)Try to keep the shapes an even thickness of 1/3″ to 1/2″. Decorate with raisins (or pieces of raisins). Place on a greased cookie sheet. Bake at 350 degrees for 14-16 minutes on the top rack of the oven (to prevent burning the bottom of the cookies). Let cookies cool before removing them from the cookie sheet. I’ve found that these are even better the next day.

Have fun! I can’t quit eating these!!!

This post was shared on Healing with Food Friday.