We went out of town a couple of weeks ago to spend Thanksgiving day with my in-laws. We had a great Thanksgiving meal and I was in charge for the first time of the turkey, which turned out pretty great. However, that was not the star of all the Thanksgiving food extravaganza, to me, it was the gingerbread my mother in law made the day before we left town. It was amazing! I mean, I don’t know where it had been all this time, 10 years have I been married to my wonderful husband and never before have I had my mother in law’s gingerbread (it’s actually her mother’s recipe) that’s crazy! So ever since I have been very inspired by it, I want to make gingerbread anything! but for today, I am going to share my recipe for gingerbread cookies. These cookies are soft, and a little chewy, perfect for a cup of tea or coffee. They are fast and very easy to make.
Preheat your oven to 375 degrees. In a large bowl, combine the dry ingredients. Almond flour, tapioca flour, cinnamon, cloves, ginger, baking soda, baking powder, coconut sugar
Note: I always move the oven rack to the highest part of my oven, if I
You need to make this ASAP, they’re so good!
Recipe below.
Ingredients
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup of coconut sugar
- 1/8 cup molasses
- 1/8 cup of oil (or any fat melted and cooled)
- 1 egg
Instructions
- Preheat oven to 375 degrees
- In a large bowl mix dry ingredients until combined.
- In a smaller bowl or measuring cup whisk together the egg, oil and molasses.
- Add wet ingredients to dry ingredients and combine together with a wooden spoon.
- with an ice cream scoop, scoop balls of cookie mixture onto a baking sheet lined with parchment paper. Bake at 375 degrees for 8 to 10 minutes. Let them cool completely. Yields about 10 cookies.
