GINGERBREAD COOKIES
If you try to eat clean for anti-inflammatory reasons or to avoid auto-immune reactions, the holidays are one of those times when it is just plain hard to not indulge.
Believe you me, I tend to indulge, but it sure is nice to have some sweet options to serve that I know I won’t react negatively to. When carefully rolled out, this dough is perfect for children and works well with cookie cutters – decorate to your hearts desire or use a toothpick to make little designs in the cookies before baking.
YOU WILL NEED
½ cup coconut oil
½ cup coconut sugar
3 tablespoons maple syrup
1 cup cassava flour
1 teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon fine sea salt
TO MAKE
Preheat the oven to 350ºF.
In a large bowl, cream together the coconut oil, coconut sugar and maple syrup using an electric mixer on a high speed until light brown in color, scraping the sides of the bowl, as needed.
In a medium bowl, whisk together the cassava flour, baking soda, ginger, cinnamon, cardamom, cloves and salt.
Add the flour mixture into the coconut oil mixture and stir together until a batter is formed that holds together when pressed into a ball.
Flour a work surface and rolling pin and roll out the dough to about ¼ inch thickness. Using cookie cutters, cut out shapes in the dough and carefully arrange them on a baking sheet. Roll out the remaining scrap dough to continue to cut out cookie shapes until there is not enough dough remaining to make a cookie.
Bake at 350ºF for about 10 minutes. Let cool before removing them from the cookie sheet.