Submitted by: Isabel De Los Rios
Prep Time: 20 Minutes
Cook Time: 7 Minutes
Servings: 6
Gluten-free gingerbread cookies!
1/4 tsp. sea salt
1/2 tbsp. water
2 tbsp. coconut oil
1/4 c. molasses, organic
1 1/2 c. almond flour
1/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
Preheat oven to 350ºF. Combine all dry ingredients in a small bowl. Heat molasses over medium heat. Bring to a boil. Once molasses has boiled, stir in coconut oil and water. Mix until combined, and remove from heat. Add dry ingredients to wet ingredients; mix with a wooden spoon until combined. Roll dough between two sheets of parchment paper. Roll until about 1/8-inch thick. Place in the fridge to cool for 5-10 minutes. Once cooled, use cookie cutters to cut out shapes. Place on a parchment-covered cookie sheet; bake for 8 minutes.
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