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 and salt. Whisk them all together.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.