#gingerbreadcutouts

A healthier version of the traditional Christmas treat are these Paleo gingerbread cutout cookies. Made with almond and coconut flours, they have a delightful ginger, cinnamon, and clove flavor and are free of gluten and grains.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/2 teaspoon baking soda. 1 tablespoon ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup honey. 1 egg. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. In a large bowl, mix almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, and salt. Add melted coconut oil, honey, egg, and vanilla extract to the dry ingredients. Mix until well combined and forms a dough. Roll out the dough between two sheets of parchment paper to about 1/4-inch thickness. Use cookie cutters to cut out shapes from the dough. Carefully transfer the cut-out cookies to a parchment-lined baking sheet. Bake for 10-12 minutes or until the edges are slightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate with Paleo-friendly icing if desired. Enjoy your Paleo Gingerbread Cut-Out Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

With these delightful gingerbread cutout cookies, you can feel the warmth of the holiday season. They're ideal for decorating and sharing with family and friends.

Ingredients: 3 cups all-purpose flour. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/4 teaspoon ground cloves. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar, packed. 1/2 cup molasses. 1 egg. 1 teaspoon vanilla extract.

Instructions: Mix the flour, baking soda, salt, ginger, cinnamon, and cloves together in a bowl using a whisk. Mix the brown sugar and butter together in a different large bowl until the mixture is light and fluffy. The butter mixture needs to have molasses, egg, and vanilla extract added to it. Combine well. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Make two equal pieces of dough and flatten each one into a disk. Cover with plastic wrap and put in the fridge for at least an hour. Warm the oven up to 350F 175C and put parchment paper on baking sheets. To make a 1/4-inch-thick circle, roll out the chilled dough on a lightly floured surface. Cut out the shapes you want with cookie cutters and place them on the baking sheets that have been prepared. For 8 to 10 minutes, or until the edges are just beginning to turn golden. For a few minutes, let the cookies cool on the baking sheets. Then, move them to a wire rack to cool completely. You can add icing and sprinkles to the cookies once they are completely cool if you want to.

Prep Time: 20 minutes

Cook Time: 10 minutes