Paleo Gingerbread Cookies

재료

All you need is:

2 cups almond flour

½ teaspoon baking soda

½ cup coconut sugar

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon allspice

Pinch of salt

2 tablespoons melted coconut oil

3 tablespoons molasses

1 egg

1 teaspoon vanilla extract

방향

Combine dry ingredients. In a food processor, add almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and salt. Pulse 3–4 times to mix.

Add wet ingredients. Add melted coconut oil, molasses, egg, and vanilla. Process until a dough forms, about 15–20 seconds.

Chill the dough.Transfer dough to a bowl, cover tightly, and refrigerate for 30 minutes.

Preheat oven. Set to 350°F (175°C) and line a baking sheet with parchment paper.

Shape the cookies. Scoop about 1½ tablespoons of dough per cookie, roll into balls, and place 2 inches apart on the sheet. Gently flatten the tops.

Bake. Bake for 10–12 minutes, until the cookies are set but still soft in the center.

Cool. Let cookies cool on the pan for 5 minutes, then transfer to a rack to finish cooling before serving.