The best paleo gingerbread ever?

Gingerbread Men!

• 1 1/2 cups almond flour
• 1/4 cup arrowroot or tapioca starch
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon baking soda
• 2 Tablespoons melted coconut oil
• 1/4 cup pure maple syrup (or natural sugar eg stevia)
• 1 tablespoon blackstrap molasses
• Extra arrowroot or tapioca starch , for rolling & cutting
• Preheat the oven to 180 and line a baking sheet with parchment paper. In a large mixing bowl combine the almond flour, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
• Place the dough in the freezer for 30 minutes to help it firm up. Place the dough in the center of a large piece of parchment paper, roll the dough into a flat sheet, about 1/4-inch thick. Use your desired cutters. 
• Bake the cookies at 180C for about 10 minutes for cookies with a soft center, or 14 to 15 minutes for a more crisp cookie. (The edge! should brown for a crispier cookie.) Allow them to cool completely on the pan before icing and serving. They will firm up as they cool.

(A good option for icing if you don’t want to use processed sugar – is coconut butter – melt and put over the biscuits.)

ENJOY!