Paleo Iced Gingerbread Cookies

These Paleo Iced Gingerbread Cookies are a healthier take on a classic holiday treat. Made with almond and coconut flour, sweetened with honey and blackstrap molasses, and topped with a delicious coconut butter icing, theyre perfect for those following a Paleo diet.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup blackstrap molasses
• 1/4 cup honey
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1 large egg
• 1 tsp vanilla extract
• For the icing:
• 1/4 cup coconut butter, melted
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1-2 tbsp almond milk

Instructions:

Almond flour, coconut flour, ground ginger, ground cinnamon, ground nutmeg, ground cloves, baking soda, and salt should all be combined in a big bowl

Whisk together the egg, vanilla extract, melted coconut oil, honey, and blackstrap molasses in a different bowl

Mixing until a dough forms, pour the wet ingredients into the dry ingredients

The dough should be rolled into a ball, covered with plastic wrap, and chilled for half an hour

Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper

Between two pieces of parchment paper, roll out the chilled dough to a thickness of about 1/4 inch

Cut out shapes with gingerbread cookie cutters, then carefully place them on the baking sheet that has been preheated

Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden

Place the cookies on a wire rack and let cool completely

Melt the coconut butter, add the honey, vanilla extract, and almond milk; mix until smooth to make the icing

When the cookies are totally cool, spread or drizzle your preferred amount of icing over each one

Before serving, let the icing harden

Savor your Iced Gingerbread Cookies with Paleo crust