Here’s a recipe for wheat-free, sugar-free gingerbread cookies. They’re rich with the spices that smell like the holidays: ginger, nutmeg, cloves, and cinnamon. They’re great plain, spread with cream cheese (pumpkin cream cheese, in particular), or dipped in coffee.
(I tried shaping them into gingerbread men and Christmas trees with a cookie cutter, but found that the dough wouldn’t hold its shape coming out of the mold. So I settled for simple round shapes. Still tasted great!)
Yields approximately 20 cookies.
2 1/2 cups ground almonds
3 tablespoons coconut flour
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon unsweetened cocoa powder
Sweetener equivalent to 1 cup sugar (or sweeten to taste)
1 large egg
3 tablespoons coconut oil or butter, melted
4 ounces cream cheese, melted
1/2 cup coconut milk
2 teaspoons vanilla extract
Preheat oven to 375 degrees F.
Combine almonds, coconut flour, baking soda, ginger, nutmeg, cinnamon, cloves, cocoa powder, and sweetener in large mixing bowl and mix thoroughly.
Stir in egg, coconut oil or butter, cream cheese, coconut milk, and vanilla and mix together thoroughly. If dough is too stiff, add additional coconut milk, one tablespoon at a time, until the desired consistency is achieved.
With a spoon or by hand, shape dough into 1-inch balls and place on parchment paper-lined cookie sheet. Flatten to 3/4-inch thickness. Bake for 25 minutes or until toothpick withdraws dry.