December 31, 2017

Gluten Free Paleo Gingerbread Cookies

2 1/2 cup almond flour
3/4 cup tapioca flour (more for dusting surface to roll out cookies)
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp cloves
dash nutmeg
dash of salt
1 tsp ground ginger
1 tsp vanilla
1 egg
1/2 cup butter - for dairy free use Earth Balance non homogenized margarine
1/4 cup molasses
1/2 cup coconut sugar
Cookie cutter of your choice
Coconut sugar frosting - see recipe below

Preheat oven to 350 degrees. Lightly grease a cookie sheet.
Mix all dry ingredients in a bowl and set aside. 
Cream butter and sugar in a large mixing bowl. Add molasses, egg, and vanilla. Gradually add dry ingredients mixing to incorporate. Divide dough in half, and place in the refrigerator for 1 hour or in the freezer for 15 to 20 minutes. 
 Place half of the dough on tapioca flour covered surface and roll out to 1/4 inch thick .Cut with cookie cutter. Place 1/4 inch apart on greased cookie sheet. Bake 7 to 9 minutes for small cookies and 10 to 12 minutes for medium to large cookies or until slightly brown around the edges and when touched no finger indentation remains. Remove pan from oven and let cookies cool for a couple minutes. Remove to cooling rack. Repeat with other half of dough. Let cookies cool 20 minutes then decorate.

Coconut Sugar Frosting:

1/4 cup butter or Earth Balance non homogenized margarine
3/4 cup powdered coconut sugar (grind in a blender or magic bullet, then sift)
1 t vanilla
2 to 3 Tbsp milk - just enough to thin it

Cream butter and sugar together in a bowl. Add milk 1 tablespoon at a time and mix until smooth. Add vanilla. Add more milk if needed to make it smooth. This is a great frosting for cookies because it will level out and be smooth on the top of the cookie.

Frosting recipe is adapted from an old Mennonite cookbook. 



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