Vegan and Paleo Gingerbread Cookies
Ingredients
- 1/2 cup coconut sugar
- 1/4 cup almond butter
- 1/4 cup molasses
- 1 tbsp lemon juice
- 2 tsps ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 cups almond flour
- Optional: coconut butter for decorating
Preparation
In a bowl, whisk together coconut sugar, almond butter, molasses, and lemon juice until well combined.
Add ginger, cinnamon, cloves, baking soda, and vanilla extract to the bowl. Mix/knead the ingredients together to form a ball of dough.
Roll out the dough to a 1/4 inch thickness between two sheets of wax paper.
Use cookie cutters to cut out your desired shapes from the rolled-out dough.
Place the cutout cookies on a baking sheet and freeze the dough for 30 minutes to make transferring to the pan easier.
Preheat the oven to 350ºF (175ºC).
Arrange the frozen cookies on a baking sheet and bake for about 10 minutes or until the edges are golden.
Once baked, allow the cookies to cool completely before decorating.
If desired, use coconut butter for decorating the cooled cookies.
Enjoy your delicious vegan and paleo gingerbread cookies!