Gingerbread Cookies (gluten/grain free)

If you like holiday spice – you will love these cookies – they are full of spice and flavor. They are free of grains, gluten, and much lower in sugar than traditional gingerbread cookies – the only sugar used in this recipe is the organic powdered sugar in the frosting – the cookies are sweetened with an organic stevia blend called Pyure. If they come out too spiced for you – you could cut the spices down a bit – I like a lot of spice in mine!

Gingerbread Cookies:

• 1 cup almond flour (blanched)

• 3 teaspoons cinnamon (I always use Ceylon cinnamon, considered “real” cinnamon)

• 1 t. ground cloves

• 1 teaspoon ground ginger

• 1/4 teaspoon Real salt

• 3 teaspoons Pyure (organic stevia blend)

• 2 teaspoons vanilla extract

• 2 Tablespoons coconut milk (or another dairy free milk)

• 1 Tablespoon coconut oil

Frosting (optional):

• 1/3 cup organic powdered sugar

• drizzle of water (enough to turn into a thick paste)

• splash of vanilla extract

Directions:

1. Preheat oven to 250 degrees

2. Mix together cookie ingredients.

3. Wrap dough in plastic or put into a glass container, and refrigerate it for about 20 mins (to overnight)

4. Roll out dough between parchment paper – should be quite thin.

5. Cut into shapes and put on parchment lined baking sheet.

6. Cook for 20 mins in preheated 250 degree oven.

7. Make the frosting.

8. Take cookies out of oven and allow to cool for 10 mins before frosting.

9. Keep in sealed container up to 4 days, or refrigerate.