Chewy Gingerbread Cookies
1 cup Almond Flour
1/4 cup Coconut Flour
1 1/2 tsps Baking Powder
2 tsps Ground Ginger
1 tsp Cinnamon
3 tbsps Coconut Oil (melted)
1 Egg (room temp)
1 tsp Vanilla Extract
1/4 cup Fancy Molasses
1/4 cup Maple Syrup
Preheat the oven to 350oF (177oC) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, coconut flour, baking powder, ginger and cinnamon. Mix well using a fork to break up any clumps. Add in the coconut oil, egg, vanilla, molasses and maple syrup. Mix again.
Roll the dough into even balls and place on the baking sheet. Gently flatten with the palm of your hand. Bake in the oven for 12 to 15 minutes. Remove from oven and let cool completely. Enjoy!
Leftovers: Refrigerate in an airtight container for up to seven days. Freeze for up to six months.
Serving Size: One serving is equal to one cookie.
Coconut Flour: This recipe was developed and tested using Bob's Red Mill Coconut Flour. If using another type of coconut flour, note that results may vary.
Total time: 20 minutes