Before you take down the holiday decor and shoo away delicious goodies, in prep for resolution day, thought we'd sneak this recipe into the December mix.
These are particularly delicious w/ coffee. One gingery bite to wake your pallet followed by a swig of coffee to wake the brain. Perfect morning pair.
Gingerbread Cookies (Lactose and Gluten Free)
Yield: 10 cookies
¼ cup room temperature ghee
¼ cup coconut sugar
2½ tablespoons molasses
1 large organic egg
2 teaspoons freshly grated ginger or ½ teaspoon dried ground ginger
1 teaspoon almond extract
1 cup almond flour
1/3 cup coconut flour
1 teaspoon baking soda
½ teaspoon ground sea salt
Preheat oven to 350 degrees.
In a medium bowl combine the ghee, sugar, molasses, egg, ginger and almond extract. Stir well to combine.
Stir in the flours, baking soda and salt.
Refrigerate for 10 minutes to let the dough firm up.
Line a large, rimmed baking sheet with parchment.
Divide the dough into 1-inch balls.
Bake for 7-9 minutes, or until golden brown.
Let rest on the baking sheet for 15 minutes, and then place on a cooling rack to allow to cool completely.
Store at room temperature for up to 3 days in an airtight container.
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