So here we are 8 days into the new year. Perhaps this will be the year that I will blog continuously? Now if people actually would read my blog!
So we have been eating even healthier the last year then past years, whole grains, even less processed, more local foods, organic, essential oils, really you name it and we are doing it! Praying for a successful garden this year too! Flashback to Christmas we made Ginger Bread cookies via - beautyandthefoodie they were absolutely amazing, the whole family including the sometimes skeptical hubs enjoyed them. We went sans icing and changed things up just a smidge! Absolute <3
Here is how we Rolled (HA HA HA)
Ingredients
1/2 cup coconut flour, sifted
1/4 cup almond flour.
1 tsp baking soda.
1/4 cup granulated sugar/stevia blend.
1/4 cup light brown sugar.
3/4 tsp ground ginger.
1/2 tsp cinnamon.
1/8 tsp ground cloves.
1/8 tsp sea salt.
2 eggs, beaten.
1/3 cup coconut oil *melted.
2 1/2 tbsp organic molasses.
Instructions
Preheat oven to 350 F, and line two baking sheets with parchment paper or grease baking sheets.
In a large mixing bowl combine dry ingredients and mix thoroughly. Add wet ingredients to dry mixture in bowl and combine thoroughly.
Form ball wrap in plastic wrap and refrigerate for 30 min - 1 hour.
Once firm roll out to desired thickness Use almond flour to combat stickiness if needed(I used a sheet of wax paper and almond flour to roll out to about 1/2 an inch).
Cut with desired cookie cutters. Bake in oven for 10-15 minutes or until bottoms of cookies are browned.
Let cookies cool before handling they are fragile
Cookie were soft and stayed that way, chewy, flavorful!
Don't miss out on this epic recipe!
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