vegetarian | gluten free | dairy free | soy free

30 minutes or less + decorating time if desired

What You’ll Need:

2 ½ c almond flour/meal

½ c coconut flour

2 tsp ground ginger

1 tsp cinnamon

¼ tsp sea salt

1 tsp baking soda

¼ tsp nutmeg

¼ tsp clove

2 Tbsp sugar

1 egg

½ c coconut oil, melted

¼ c molasses

¼ c honey, local to your area

¼ c almond butter, no sugar or salt added

Parchment paper or silicone mats

Preheat oven to 375*

Combine dry ingredients in a large bowl. Stir in wet ingredients then roll up your sleeves & mix the dough well with your hands.

Form dough into a large ball.

Rolling the dough:

Lay a sheet of parchment paper or silicone mat on countertop. Transfer dough to counter & use the palm of your hand to gently press out dough to about a half inch thickness.

From there, use a rolling pin to gently create of sheet of dough around ¼ inch.

Creating the cutouts:

Because it is made with nut flour, the dough lends itself best to round, or basic shapes. Don’t have cookies cutters? No problem! Use anything with a hollow center (think the ring lid of a Ball jar) or a pizza cutter.

Measure 2 Tbsp of additional coconut flour onto a plate & dip your cutter into the flour before pressing into the dough. Then, give the cutter a little wiggle before pulling up.

Press all of your shapes, leaving them in place as you go. Once your cookies are pressed, remove the dough surrounding all of your cut outs & set extra dough aside.

Use a spatula to transfer cut outs to a cookie sheet lined with parchment paper. Pop into the oven for 8 minutes.

Form the extra dough into another ball. Press, roll, dip in coconut flour, press shapes, remove extra, transfer to a baking sheet… and repeat until there is no dough remaining!

Allow cookies to cool before decorating. Use your favorite frosting & sparkles to make these cookies yours, or enjoy them naked!

Makes about 3-4 dozen 2 inch cookies