My favourite cookies are ginger cookies, I absolutely love them with my tea. Well now I have a wheat and refined sugar free version that I can drink with my herbal tea. My Husband loved them so much that they were all gone the night I made them so I had to make a new batch.
1 egg
1 tsp vanilla essence
1/3 cup honey
1/4 cup butter grass fed or palm shortening melted
2 tbsp molasses, 100% pure
1 1/2 cup almond flour
2 tsp coconut flour
1/4 tsp baking soda
pinch of salt
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp all spice
Heat oven to 350'. Prepare a baking sheet with parchment paper. Mix egg in the stand up mixer and add vanilla until combined. Pour in honey and mix well. Add the melted butter or palm shortening. Stop the mixer while you add the molasses then mix. Add the flours, baking soda, spices and salt. Mix well. Spoon the mixture onto the baking sheet, use a tablespoon to scoop that will give you the right amount for each cookie. Flatten each cookie with the spoon. Place in the oven for 12 min. Keep an eye on them in case your oven cooks faster. Enjoy
1 egg
1 tsp vanilla essence
1/3 cup honey
1/4 cup butter grass fed or palm shortening melted
2 tbsp molasses, 100% pure
1 1/2 cup almond flour
2 tsp coconut flour
1/4 tsp baking soda
pinch of salt
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp all spice
Heat oven to 350'. Prepare a baking sheet with parchment paper. Mix egg in the stand up mixer and add vanilla until combined. Pour in honey and mix well. Add the melted butter or palm shortening. Stop the mixer while you add the molasses then mix. Add the flours, baking soda, spices and salt. Mix well. Spoon the mixture onto the baking sheet, use a tablespoon to scoop that will give you the right amount for each cookie. Flatten each cookie with the spoon. Place in the oven for 12 min. Keep an eye on them in case your oven cooks faster. Enjoy