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Since Kristy bought me a gingerbread cookie cutter, I thought I'd better put it to use. These cookies are a little bit different than the normal gingerbread cookies, because they don't use molasses. Instead, we used coconut nectar and maple syrup mixed together for the sweetener, and flavored it with spices. You can definitely increase some of the spices for a stronger flavor, especially if you use the glaze to cover them.

These gingerbread cookies can be chewy or harder depending on how long you let them dry. I like mine a little harder with the glaze on them, but Kristy likes her just plain and chewier. Either way, they are both yummy!

Gingerbread Cookies: Makes about a dozen cookies  

1 cup almond flour

1/4 cup coconut flour

1t cinnamon

2t vanilla

1t ground ginger

1/2t ground cloves

1/8t allspice

1/4t sea salt                                                                            

Mix all ingredients in a mixing bowl then add:

1/4 cup chia gel or (2t chia seeds mixed with 1/4 cup water for 10-15 minutes)
1/2t almond extract
1/3 cup liquid sweetener (we used half coconut nectar and half maple syrup)
2T melted coconut oil

Mix well and add:

2T ground flax
2T psyllium husks
fresh nutmeg, opt. (you can grate some fresh nutmeg into the batter)

After blending everything, roll dough out on cutting board to desired thickness and then cut into your gingerbread cookies. Place cookies on a mesh dehydrator sheet and dehydrate 145 degrees for one hour and then reduce to 115 degrees until desired consistency. I like mine harder, Kristy likes hers softer so dehydrating times will vary.

You can glaze these if you like:

In a double boiler, melt:
1/8 cup + 1T coconut oil
1/8 cup +1T maple syrup
1/8 cup +1T coconut butter

Drizzle icing over cookies and put in the refrigerator to set. Store cookies in refrigerator. Makes about a dozen cookies.