Festive gluten free Gingerbread Cookies

Festive, gluten free gingerbread cookies 

Taken from the wheat belly Cookbook by William Davis, MD

Makes approx. 24 cookies

Ingredients

3 cups almond meal/flour                                                                 
¼ cup coconut flour
¼ cup ground golden flax seeds
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon unsweetened cocoa powder
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon fine sea salt
¾ cup honey/maple syrup
¼ cup coconut oil/butter
1 egg
2 teaspoons vanilla extract

Method

In a large bowl mix together the almond meal/flour, coconut flour, flaxseeds, ginger, cinnamon, baking soda, cocoa, nutmeg, cloves, and salt.

In a small bowl, combine the maple syrup/honey, coconut oil or butter, egg and vanilla. Whisk until smooth. Stir into flour mixture until well blended.

Shape into 1” balls and place on a baking sheet. Flatten to ¾” thickness. Bake for 15 minutes (350 degrees fahrenheit) or until cookies are golden brown or use a cookie cutter and add the leftover batter back into the mixing bowl.

Cool on a rack for 2 minutes. Remove the cookies and place on the rack to cool completely.  

Decorate as desired.