Gingerbread Cookies

Recipe contributed by Joey's Plate

Makes 24 cookies

INGREDIENTS:

• 1½ cup gluten-free flour
• 1¼ cup almond flour
• ½ cup coconut sugar 
• 1/3 cup maple syrup
• ¼ cup deodorized coconut oil, melted
• 2 Tbsp almond butter
• chia egg (1 Tbsp chia powder & 3 Tbsp water) or egg
• 3 Tbsp molasses
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 tsp ground true cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp whole cloves, freshly ground
• ¼ tsp sea salt

Cinnamon sugar coating

• 1½ Tbsp maple sugar
• ½ tsp ground true cinnamon

DIRECTIONS:

1. Preheat oven to 375 °F and line two baking sheets with parchment paper.
2. Create chia egg and set aside to thicken.
3. In a large bowl, combine almond and gluten free flour wit coconut sugar and set aside.
4. in a high-speed blender combine maple syrup, melted coconut oil, almond butter, chia egg and molasses. Blend until smooth.
5. Pour maple syrup almond mixture into the flour blend and mix until a smooth dough forms. Cover then chill in the refrigerator for 30 minutes.
6. While the dough chills, combine the maple sugar and true cinnamon to form the coating.
7. Form dough into 2 Tbsp round balls and palm roll until smooth. Gently roll cookie dough balls in cinnamon sugar coating then place on parchment-lined baking sheets, leaving approximately 3 inches between each one. Using a fork, press down gently to form ½ thick cookies.
8. Bake 12 to 15 minutes or until the cookies appear fluffy and the edges begin to look baked.
9. Allow to cool on baking sheet 10 minutes before transferring to a cookie jar or serving tray.