Gingerbread Cookies

Ingredients:

• 2 cups almond flour

• 2 tbsp arrowroot flour

• 1 tsp cream of tartar

• 1/2 tsp baking soda

• 1/4 cup coconut oil or ghee

• 4 tbsp maple syrup

• 3 tbsp molasses

• 2 tsp vanilla

• 1 tbsp ginger

• 3 tsp cinnamon

• 1/4 tsp cloves

• pinch salt

Directions:

1. Preheat oven to 350 degrees.

2. Mix dry ingredients together with standing or handheld mixer.

3. Mix in coconut oil OR ghee (not both), maple syrup, molasses and vanilla (in that order).

4. Spit the batter in half and roll into two balls.

5. Freeze for 30-40 minutes

6. Roll out dough on wax paper to avoid sticking to counter top.

7. Cut into desired shapes.

8. Line cookie sheet with parchment paper and place cutout cookies with at least ½ inch space to spread in between.

9. Bake for 10 minutes.

10. Cool for 30 minutes.

Note:

1. This recipe also works with oat flour, cassava flour and garbanzo bean flour but NOT coconut flour.