So, I’ve been feeling a little down lately… just a lot of things going on. As I talked about before… big move, new job, alllllll this plus being far far away from home during the holidays. Ok, yes, there are MUCH worse places to be, but it still feels a little lonely.
Really, it’s such a weird feeling being here in Hawaii because the temps are still in the mid 80s. Doesn’t feel like December… not at all. For the last week I have been trying to think of ways to make it feel like “Christmas Time.” Although I did get a big box of Grandma’s cookies for my birthday… something was still missing. Then it hit me… mmmmm, gingerbread!
Thus I share with you an AMAZING almond flour gingerbread cookie recipe from Detoxinista (http://detoxinista.com/2015/12/vegan-paleo-gingerbread-cookies/). So simple and shoot, I was lucky because the only things I needed to buy were maple syrup and molasses.
1 1/2 cups almond meal
1/4 cup arrowroot or tapioca starch
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/4 teaspoon baking soda
2 Tablespoons melted coconut oil
1/4 cup pure maple syrup
1 tablespoon molasses
Preheat the oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl combined the almond meal, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
I personally don’t have cookie cutters so I did her suggestion in rolling into a ball about 1 Tbsp of dough, coating in coconut sugar, and pressing down to make a cookie. They won’t spread so how ever hard you press will be the size after baking.
Bake 10 mins for chewy and 14-15 mins for a crispier cookie.
Let cool on a cookie rack for a few minutes and enjoy!