Ginger Bread Cookies

Yes, I should have cut these into gingerbread men, or little Christmas Trees, but time is a luxury that has been alluding me lately. I was just happy to get these into the oven. My 8 year old son actually made these all by himself, as I held a very fussy baby. Too bad she’s not old enough to lick the spoon because the batter was so good that I’m sure she would have stopped crying. I did promise him that he could make these again and we would do some fun shapes so I’ll share with a followup on what shapes he decided to go with. I’m guessing Star Wars will be the theme, but I’ll throw in a tree or two as well. We sprinkled a little xylitol on top for extra sweetness.

Every dessert we make is delicious and healthy so anyone can have as many servings as they like. It’s a great feeling knowing that not only are they not bad for you, but they are actually good for you. Especially with molasses. Two teaspoons provides 18 percent of the daily requirements of manganese, 14 percent of the daily requirements of copper, and roughly 10 percent of the daily requirements for potassium. It’s also full of iron and calcium.

Ingredients:

1 1/4 Cups Almond Flour

1/4 Tsp Baking Soda

1/8 Salt

1 1/2 Tsp Ground Ginger

1/2 Tsp AllSpice

1/2 Cup Almond Butter

1/4 Cup Maple Syrup

2 Tbsp Blackstrap Molasses

Directions:

Preheat the oven to 350

In a mixing bowl, combine all the dry ingredients, then add the wet ingredients and mix with a spoon.

If you’re making shapes, place in the refrigerator for 30 minutes. If not, place a Tbsp of batter on a parchment paper covered cookie sheet and bake for 11 minutes. Half way through, use a spatula to gently mash them down to be flat.

If making shapes, take the dough out of the refrigerator after 30 minutes and make 12 golf ball sized balls. Mash down with your hand and use desired cookie cutters to make shapes. Bake for 11 minutes.