Gluten-Free Soft and Chewy Gingerbread Cookies

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– 2 Eggs – ⅓ Cup Organic Blackstrap Molasses – ½ Cup Coconut Sugar – 1 Teaspoon Vanilla Extract – 3 + ½ Cups Almond Flour – 2 Teaspoons Cinnamon – 1 Teaspoon Baking Soda – 1 Teaspoon Ground Ginger – 1 Teaspoon Ground Nutmeg – ¼ Teaspoon Ground Clove – ¼ Teaspoon Salt

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Mixing the Dry Ingredients

Off-white Section Separator Start by adding the almond flour, baking soda, salt, and spices into a mixing bowl. Use a whisk or fork to blend until fully combined. (Make sure to break up the almond flour chunks.) Rounded Banner With Dots 1

Mix Wet Ingredients

Off-white Section Separator Rounded Banner With Dots Next add the eggs, molasses, vanilla extract, and coconut sugar into a separate bowl. Blend with a whisk for about 30 seconds. 2

Chilling the Dough

Off-white Section Separator Rounded Banner With Dots Fold together the dry and wet ingredients until a sticky dough forms. Cover the bowl with plastic wrap, and place in the refrigerator for at least one hour. (Overnight is best.) 3

Preparing to bake

Off-white Section Separator Rounded Banner With Dots Roll into 1+½ inch balls and place on a parchment paper lined baking sheet. Gently press down on each ball to flatten them into thick disks. 4

Baking the Cookies

Off-white Section Separator Rounded Banner With Dots Bake at 325 degrees for about 12 minutes. Let cool on the baking sheet for 1 minute, and then transfer each cookie to a cooling rack. 5

Cooling

Off-white Section Separator Rounded Banner With Dots They will still be pretty soft when you take them out, so make sure to let them rest on the tray for one minute before transferring to a cooling rack. 6