Paleo & Vegan Gingerbread Cookies

1 1/2 Cups Almond Meal
1/4 Cup Tapioca Starch
1 tsp Ground Ginger
1 tsp Ground Cinnamon
pinch of salt
1/4 tsp baking soda
2 tbsp Melted Coconut Oil
1/4 Cup Maple Syrup
1 tbsp Blackstrap Molasses

  1. Preheat the oven to 350 degrees
  2. Line a baking sheet with parchment paper
  3. In a large mixing bowl, combine the almond meal, tapioca starch, ginger, cinnamon, salt, and baking soda
  4. Add in the wet ingredients (coconut oil, maple syrup, and molasses).  Stir again until a sticky dough is formed
  5. Form a round disk with the dough and wrap in seran wrap
  6. Freeze for 30 minutes or chill overnight
  7. After the dough has chilled, place the dough in the center of a large piece of parchment paper and sprinkle tapioca starch onto the dough and rolling pin to prevent sticking
  8. Using a rolling pin, roll out the dough until it is 1/4 inch thick
  9. Dip the cookie cutters into he starch and then press them into the dough to create cookie shapes
  10. Bake the cookies for 10 minutes (if you want a softer center) or 14 minutes (if you look a crisp cookie with a snap)