Ingredients

The following ingredients have 7 Servings
  • 1½ cups blanched almond flour
  • ¼ cup arrowroot flour ((or tapioca starch, plus more for rolling the dough))
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 pinch ground cloves ((approximately 1/16 tsp))
  • ⅛ tsp sea salt
  • ¼ tsp baking powder
  • ¼ cup maple syrup
  • 2 tbsp unsulphured blackstrap molasses
  • 2 tbsp unsalted butter ((melted - can substitute coconut oil or sustainably harvested palm shortening if dairy-free))
  • ¼ tsp vanilla extract ((how to make vanilla extract))

Instruction

  • Place the dry ingredients (almond flour, arrowroot/tapioca, ginger, cinnamon, cloves, salt and baking powder) in a food processor and pulse until the spices are evenly distributed. (If you don't have a food processor, you can do this step in a large bowl. The final cookie may have more color variation but it will taste just as delicious.)
  • Add the wet ingredients (maple syrup, molasses, butter/coconut oil/palm shortening, and vanilla) then process until the dough is well-combined. (If you don't have a food processor, you can do this step in a large bowl.)
  • Use a rubber spatula to scoop the dough onto parchment paper, then wrap the paper around the cookie dough and place it in the fridge for 30 minutes.
  • Once the dough has chilled, place the cookie dough on a surface that has been sprinkled with arrowroot powder or tapioca starch. Preheat the oven to 350°F.
  • Dust your rolling pin with tapioca/arrowroot flour, sprinkle the dough, and roll it to about ⅛ inch thick. Cut out shapes using your cookie cutters, then use a spatula to place the cookies on a baking sheet that has been lined with parchment paper. If desired, dab a moist cloth on the top of the cookie to remove any excess tapioca/arrowroot flour.
  • Optional step: Make eyes, a smile and buttons with pieces of Rainbow Starfetti natural sprinkles.
  • Bake for 10 minutes, then remove the cookie sheet from the oven and allow the cookies to cool for five minutes. After five minutes, use a spatula to transfer them to a cooling rack or plate.
  • Store in an airtight container at room temperature for several days, or in the freezer for up to six months.