Healthy Gingerbread Cookies

 

 

 

Healthy Gingerbread Cookies

Ingredients

• 2 cups almond flour
• ½ cup buckwheat flour
• ½ cup coconut sugar
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Pinch of fresh ground black pepper
• 2 tablespoons avocado oil
• 1½ teaspoons vanilla
• ⅓ cup blackstrap molasses
• 1 large egg, beaten
• Smoked sea salt, for sprinkling (optional)
• Healthy frosting of choice (we love Simple Mills and Wholesome)

Method

1. In a large bowl, mix together the almond flour, buckwheat flour, coconut sugar, ground ginger, ground cinnamon, ground cloves, baking powder, salt, and pepper until homogenous.
2. Stir in the avocado oil, vanilla, molasses, and egg. Mix, using your hands if necessary, until a uniform texture forms. If the dough is a little wet, add ¼-½ cup more almond flour, a few tablespoons at a time.
3. Divide the dough into two balls. Wrap them both in parchment paper and put in the fridge for an hour to chill (or up to overnight).
4. Preheat oven to 350°F.
5. Remove one ball from the fridge. Place on the parchment paper on the table, the place another piece of parchment paper on top. Use a rolling pin or a wine bottle to roll until it's about ¼ inch thick or however thick you like your cookies.
6. Use a cookie cutter to cut out desired shapes. Place them on a parchment-lined sheet pan—these don’t spread a ton, so you can put them fairly close together.
7. Continue re-rolling dough until it gets sticky, then put the dough in the fridge to chill, repeating process with other dough ball. Repeat until all dough is cut into shapes.
8. Sprinkle with smoked sea salt, if desired.
9. Bake 10 to 12 minutes, or until the edges are just browning.
10. Let cool on the pan for at least five minutes before transferring to a wire cooling rack. Let cool completely before icing.