Thursday, December 20, 2012

Paleo Gingerbread Cookie Cutter Cookies

The goodness of the holidays, paleo style. I love it...AND these are amazing.

Adapted from:
3 1/4 cups almond meal
2 TBSP. ground ginger
1 TBSP. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. sea salt
1/2 cup honey
1/4 cup molasses
1 Tbsp. coconut cream or milk
1/4 cup coconut oil
2 TBSP. Almond Butter

Heat oven to 320 degrees. Combine the dry ingredients together. In a pan over medium heat, melt honey, molasses & coconut oil. Remove from heat and stir in the coconut milk and almond butter. Add wet ingredients to dry mixture and stir until combined.
You may drop them onto a coconut oiled cookie sheet right now, or you can make cookie cutter cookies by chilling the dough for at least an hour in the refrigerator. 

Make sure cookie cutters and dough are as cold as possible before rolling out dough between 2 pieces of wax paper to 1/4 inch thickness. The dough rolls out best when cold, and gets a little sticker as time goes on, so its best to work fast!

Place on coconut oiled cookie sheet and bake for 10 -12 minutes. Let cool on pan for a few minutes, then transfer to a wire rack to cool completely.
The kids LOVE to frost cookies. We used melted dark chocolate. You can put on in whatever creative way works best for you. We used craft sticks and skewers to "paint" our chocolate onto the cookie.

I thought I'd have to cut a lot of our Christmas traditions out since we are full on paleo this year. But it has been so fun hunting and altering recipes so that we can still bake cookies, have our holiday meals (paleo style) and enjoy the season while feeling good too. I hope you enjoy this recipe. We sure have!

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