Gingerbread cookies are a classic holiday cookie in our house. I have always made spicy yet traditional ones that my family loves. I applied my special spice blend to an SCD cookie and I think it’s a hit with Alex! He often eats them plain but near the holidays he will frost them. These pictured were frosted for a Valentine treat. They are loaded with ginger which makes them great for digestion. ENJOY!
Jessica's Best Gingerbread Cookies SCD Legal
2018-02-06 16:29:02
Yields 24
Nutrition Facts
Serving Size
36g
Yields
24
Amount Per Serving
Calories 161
Calories from Fat 82
% Daily Value *
Total Fat 10g
15%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 18mg
6%
Sodium 4mg
0%
Total Carbohydrates 19g
6%
Dietary Fiber 0g
1%
Sugars 9g
Protein 2g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 cups Almond Flour
- 1/2 cup Coconut Flour
- 1 teas. Baking Soda
- 4 teas. Ginger, ground
- 4 teas. Cinnamon, ground
- 1 1/2 teas. Clove, ground
- 1 teas. Black Pepper, ground
- 1/2 teas. Salt
- 1/2 cup butter
- 3/4 cup Honey
- 1 egg
Instructions
- Mix all dry ingredients in large bowl.
- Melt the butter.
- Add butter, egg and honey to dry ingredients. Stir until combined.
- Refrigerate dough for 2 hours.
- Preheat oven to 375 F. Line two baking sheets with parchment paper.
- Remove dough and start to roll out a softball size piece in between two pieces of parchment paper. Use your shape cutters to make shapes, gently transfer to baking pan.
- Bake 8-10 minutes.
- Cool and ENJOY!
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