These little guys and girls filled my house with the smell of Christmas, and I loved it!!! They are good, but they definitely taste gluten free, (but super spicy and great flavor), so I might have slathered some cream cheese frosting on a couple of these…ooops. But, I’m not mad about it! These are a great little, healthy holiday treat! (Minus the cream cheese frosting – hehe!). I found this recipe on Libby Lour’s blog. I didn’t have molasses like the recipe called for, so I used maple syrup instead.
2 eggs, room temperature
1/3 c. coconut flour
1/4 c. coconut oil, melted
3 Tbsp raw honey
1 Tbsp molasses – I used maple syrup
1/4 tsp sea salt
1 tsp vanilla extract
1 1/2 tsp cinnamon
2 tsp ground ginger
pinch of ground cloves
Preheat oven to 350. Mix all ingredients together. If eggs are at room temperature, coconut oil is less likely to clump. If your oils does clump you can either leave the dough sitting out for a few minutes or keep mixing it together until it warms up a bit. Line your baking sheet with parchment paper. Put down rounded circles of dough and flatten with a spatula or spoon. Press a cookie cutter onto the dough. I actually used a gingerbread cookie pan that I bought at Target, which really made it much less of a mess. If you use a cookie cutter – remove the extra batter from around the cookie cutter, then remove cookie cutter. Your dough should stick to the parchment paper.
Cook for 7-10 minutes depending on the size & thickness of your cookies. Let cool on cooling racks.
These cookies are best when eaten warm.