After much trial and error, I have (at least for now) finally mastered my original recipe for gingerbread cookies!!
Yes, I know it's January, and gingerbread is typically a holiday food, but I am pumped about them nonetheless!
And, to make it even better, these cookies are gluten free, refined sugar free, grain free, and dairy free. They could probably easily be made egg-free as well. I am so excited! But enough of me talking--let's get to the recipe! :)
(p.s. if anyone is wanting the cup by cup measurements for this recipe, please leave a comment, and I will try to figure it out to as best as I can...I forgot to measure it on this round.)
120 g. almond flour
60 g. coconut flour
1/2 t. baking powder
1/2 t. baking soda
2 t. cinnamon
1 1/2 t. ground ginger
1/2 t. allspice
1/4 t. nutmeg
1/4 t. salt
20 g. agave nectar
120 g. coconut oil, melted
80 g. molasses
5 g. vanilla
In separate bowls, mix dry ingredients and wet ingredients. Then combine wet and dry ingredients. Refrigerate dough overnight. After this, the dough will be stiff, but not sticky.
Putting the dough in between two pieces of wax paper or parchment paper, roll out with rolling pin, till it's about 1/4" thick.
Makes about 12-15 large cookies, or 20-24 small cookies. Enjoy!