Make some deliciously moist and good for you delicious gingerbread cookies.
- 2C almond flour
- 3T coconut flour
- 1/2C coconut sugar
- 1t salt
- 2t cinnamon
- 1/2t pumpkin spice seasoning
- 1t ground ginger
- 5t butter (I used a vegan butter called Earth Balance which is amazing to bake with)
- 1/2C molasses (I didn’t have any so I mixed coconut necter, agave and water to make a 1/2C)
- 1 large egg (or 1 flax egg if you want to make this vegan)
Preheat oven to 350 degrees. Mix all the dry ingredients in your food processor and then add the eggs, vegan butter & molasses and mix together. Roll into balls and then roll on coconut flour, place on a parchment lined pan and pop in the oven for 10-11 minutes.