Sugar Free Grain Free Soft Gingerbread Cookies

Sugar Free Grain Free Soft Gingerbread Cookies

WEBDec 10, 2014 · Preheat oven to 350 degrees. Place the first 6 ingredients into a stand mixer and blend on high until incorporated. Whisk the rest of …

Rating: 3.8/5(4)
1. Preheat oven to 350 degrees.
2. Place the first 6 ingredients into a stand mixer and blend on high until incorporated.
3. Whisk the rest of the ingredients together in a bowl.
4. Slowly pour the dry ingredients into the wet in the stand mixer.

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Almond Flour Paleo Gingerbread Cookies Foolproof …

WEBDec 9, 2019 · The process of making these paleo almond flour molasses cookies has 3 folds. First, place almond flour, baking soda, coconut …

1. Place almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice and salt in the bowl of a food processor. Pulse 3-4 times to mix.
2. Add in the coconut oil, molasses, egg, and vanilla and process until a dough forms. This takes about 15-20 seconds.
3. Transfer the dough into a bowl, wrap with plastic, and let it rest in the fridge for 30 minutes.
4. Line a baking sheet with parchment paper. Preheat the oven to 350 degrees.

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Healthy Gingerbread Cookies Recipe Cookie and Kate

WEBNov 30, 2015 · In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. Whisk …

1. In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. Whisk until blended.
2. In a small mixing bowl, combine the coconut oil and molasses and whisk until combined. Add the coconut sugar and whisk until blended. (If the sugar is gloppy and won’t incorporate into the mixture, warm the mixture for about 20 seconds in the microwave or over low heat on the stove, just until you can whisk it all together.) Add the egg and whisk until the mixture is thoroughly blended.
3. Pour the liquid mixture into the dry and mix just until combined. (If it seems like you don’t have enough liquid, just keep mixing!) Divide the dough in half. Shape each half into a round disc about 1 inch thick and wrap it in plastic wrap. Place both discs in the refrigerator and chill until cold—about 1 hour, or up to overnight.
4. Preheat oven to 350 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large baking sheets with parchment paper. Lightly flour your working surface and roll out one of your discs out until it’s 1/4 inch thick. If the dough is very hard or crumbly, just roll it as best you can and then let it rest for a few minutes to warm up. Repeat until you’ve successfully rolled the dough to 1/4 inch thickness.

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