Gingerbread Cookies

This post has been long overdue. December has been just as busy for me as I'm sure it's been for you.

I was really craving gingerbread cookies. I never used to be a fan. Maybe the large quantities of coma-inducing sugar turned me off. But then, a friend had a Christmas cookie party, and I suddenly craved gingerbread cookies and milk. Unfortunately, I forgot my almond milk at home and had to settle with water :(  Oh, well. Next time.

Ingredients:

2 cups almond flour

1 cup quinoa flour

1 cup coconut flour

1 tsp. salt

1½ tsp. baking powder

½ tsp. baking soda

1 tbsp. ground cinnamon

1½ tsp. ground cloves

3 tsp. ground ginger

1 tsp. ground nutmeg

1 cup coconut oil, at room temperature

1 cup coconut sugar

1 cup molasses

1 large egg

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.  In a separate bowl, cream together the coconut oil and sugar on medium-high speed until light and fluffy, about 2 minutes.  Mix in the molasses and egg until combined.  Add in the dry ingredients, 1/2 cup at a time and mix just until incorporated.  Cover the bowl and chill the dough for at least one hour.

 Preheat the oven to 350° F.  Line baking sheets with parchment paper.  Roll the dough out on a lightly floured work surface to about ¼-inch thickness.  Cut into desired shapes with cookie cutters.  Place the cookie shapes onto the prepared baking sheets, about 2 inches apart.  Bake for 10 minutes, rotating the pans halfway through baking.  Remove from the oven and let cool on the baking sheets for 10 minutes.  Transfer to a wire cooling rack and let cool completely.  Decorate as desired.