Paleo Gingerbread Almond Butter and Jelly Cookies
Holiday season means gingerbread! We love to make these delicious, and flavorful cookies at this time of year to eat in front of our Christmas tree! With an added twist of some almond butter and jelly!
Servings: 12
Ingredients
- 1 Tbsp ground flaxseed for the flax egg
- 3 Tbsp water for the flax egg
- 1 Tbsp avocado oil
- 4 Tbsp blackstrap molasses
- 1/2 cup water
- 1 tsp vanilla extract
- 1 cup coconut flour
- 1 cup tiger nut flour
- 4 Tbsp coconut sugar OR monk fruit
- 1/2 tsp baking soda (make sure it's gluten free)
- 1/4 tsp ground ginger
- 1/2 tsp ground cloves
- Dash cinnamon
- 5 Tbsp blueberry jelly for topping
- 4 Tbsp almond butter for topping
Instructions
- Preheat the oven to 350 degrees.
- Line a cookie sheet with coconut oil or avocado oil spray.
- In a small bowl, combine the ingredients for the flax egg- set aside- allow to sit for 1-2 minutes or until set.
- In a larger bowl combine the wet ingredients - avocado oil, molasses, water, vanilla, flax egg- use an immersion blender or blend in the blender until well mixed.
- Next, add the dry ingredients into the wet mixture- combine in the food processor or in the mixing bowl- combine until well mixed.
- Remove the dough and form into a large ball- then place in the freezer to chill for 10 minutes.
- Remove the dough from the freezer, roll out on a flat surface using a rolling pin- roll out until 1/4 inch thick.
- Use the shape (ahem, g-men) to cut the cookies into.
- Ball up the scraps and re-roll out and continue to make your cookies until all the dough is gone, placing the cut shapes onto the baking sheet.
- Once all the cookies are ready to go into the oven, place the tray into the oven and bake for 8-10 minutes or until light golden brown.
- Once the cookies are cooked, allow to cool.
- Once they're cooled, add a dollop of jelly then on top add the almond butter (divide between the 12 cookies)... and enjoy!