Chewy Gingerbread Cookies
2 1/2 Cups Almond Flour
1 Pasture Raised Egg
1/2 Cup Coconut Sugar
6 Tbsp. Grass Fed Butter
3 Tbsp. Raw Honey
2 Tsp. Freshly Grated Ginger
2 Tbsp. Unsweetened Coconut Milk
1 Tsp. Cinnamon
1 Tsp. Baking Powder
1/2 Tsp. Nutmeg
Pinch Sea Salt
Using the food processor, add the softened butter, honey, coconut milk, ginger and nutmeg and pulse until ingredients are well combined. Add the egg and mix through until smooth.
In a large bowl, mix the almond flour, coconut sugar and baking powder. Slowly add the wet ingredients, mixing continuously with a spatula. Using your hands roll the dough into a large ball, tightly cover with plastic wrap and place in the freezer for approximately 60+ minutes (if the dough crumbles when you remove it from the freezer, it needs more time to set).
Preheat the oven to 350F and line a large tray with baking paper.
Remove the dough from the freezer and roll into smaller dough balls using approximately 3 tablespoons of mixture per cookie. Place the balls on the baking tray and flatten with your hand. Remember to leave approximately 1.5 inches between each cookie.
Bake for approximately 15 minutes or until the edges brown. Remove and allow to cool for approximately 30 minutes.
Makes 12 Small Cookies