The holiday season is here, filled with warm cozy nights, chilly mornings, comfort foods, and holiday cheer.

With the holiday season upon us, I had a few recipes on the top of our lists to feature this month. One recipe that we were both looking forward to trying were gingerbread cookies. I have always loved gingerbread cookies, and have fond memories of decorating gingerbread houses over the holidays. 

After a quick gaze over the classic family recipe, it was pretty clear that this was one that we wouldn’t have trouble “primalizing”. With the exchange of a few ingredients,  we created delicious grain-free gingerbread cookies with ease. 

Ingredients:

• 3 cups blanched almond flour
• 1/2 cup molasses (if you have an aversion to molasses, another option would be to use yacon syrup, although the molasses is a key ingredient to getting the classic “gingerbread cookie” flavor and color.)
• 1/4 cup pure maple syrup
• 3 tablespoons palm shortening
• 1 tablespoon coconut milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• gingerbread men/holiday cookie cutters

Process:

1. Preheat oven to 350.
2. In a sauce pan, heat molasses to a boil.
3. Add maple syrup, palm shortening, and coconut milk to sauce pan.
4. Stir ingredients until combined, then remove from heat.
5. In a small bowl, combine all dry ingredients.
6. Pour dry ingredients into wet, and mix with a wooden spoon until batter is fully blended.
7. Roll out dough between two sheets of parchment paper, until about 1/4 inch thick.
8. Cut batter with cookie cutters of choice.
9. Bake for 10 minutes on a parchment paper lined cookie sheet.
10. Let cool, decorate as desired, and enjoy.

*Possible option for this recipe is to frost cookies with our Cinnamon Frosting. We used Enjoy Life semi sweet chocolate chips and raisins to decorate our gingerbread men and women.

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