COCONUT GINGERBREAD COOKIES
COCONUT GINGERBREAD COOKIES
Serves: 4
Prep Time: 20 minutes
Cook Time: 10minutes
Chill Time: 10 minutes
Ready In: 40 minutes
Accommodates: PHASE 1
As many of you have likely already recognized, it gets tricky switching out wheat flour for coconut or almond flour and sugar for honey but these cookies really hold together marvelously and have great texture and that wonderful seasonal flavor. They are a forever holiday staple in our house.
INGREDIENTS
DIRECTIONS
Prep Time: 20 minutes
Cook Time: 10minutes
Chill Time: 10 minutes
Ready In: 40 minutes
Accommodates: PHASE 1
As many of you have likely already recognized, it gets tricky switching out wheat flour for coconut or almond flour and sugar for honey but these cookies really hold together marvelously and have great texture and that wonderful seasonal flavor. They are a forever holiday staple in our house.
INGREDIENTS
- 2 eggs
- 1/2 cup honey
- 1/2 cup coconut oil, melted
- 1 cup coconut flour
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 2 Tbsp coconut sugar
- 1 tsp cinnamon
- Coconut oil
DIRECTIONS
- Preheat the oven for 350 degrees. Line a baking sheet with parchment paper.
- In a glass bowl using an electric mixer combine the eggs, honey, and coconut oil. Add in the flour and spices and mix them all together, dough will be slightly crumbly. Add in the baking soda and vinegar and mix until just combined.
- Place the dough onto the center of a large sheet of parchment paper and press down with the palm of your hand until the dough is about 1/2 inch thickness. Move the dough to the freezer for 10 minutes. Remove the dough and place a second large sheet of parchment paper on top. Roll the dough out to a 1/4 inch thickness. Cut out desired shapes and place onto the prepared baking sheet. Bake the cookies for 10 minutes.
- Allow to cool for 10 minutes more before decorating.
- Meanwhile prepare the cinnamon sugar topping by combining the coconut sugar and cinnamon in a small bowl. Once the cookies have been baked and cooled, spread a thin layer of coconut oil over the cookie. Sprinkle with the cinnamon and sugar mixture.