Happy Foodie Friday!!
I had the book club girls over the other night for a cookie swap and a little merry cheer before our lives get too busy with the holidays. There were quite a few things on my agenda when trying to design this cookie... First of all, I wanted a holiday cookie, with a healthier twist, festive, preferably paleo. Cinnamon, cloves, coconut flour, with a hint of hazelnut. Did you know molasses is paleo?!! It has waaaaay more nutrients and isn't stripped of all of it's goodness like it's counterpart, granulated sugar. That sold me, right there on the gingerbread cookie! Who knew all of these things were dog friendly too! Yup, I'm a sucker... As Sperry gave me those puppy eyes, I did a little research while they were baking. Not only are they dog safe, but the cinnamon and cloves help to freshen their breath. I wouldn't suggest feeding dogs a huge amount of cookie, but we shared one as a treat. He adores them.
Oh, did I mention the whole thing comes together in a KitchenAid?? So simple and easy. So now for this versatile, incredible cookie!
Oh, did I mention the whole thing comes together in a KitchenAid?? So simple and easy. So now for this versatile, incredible cookie!
Gingerbread Cookies
Ingredients
1 1/2 scant cups coconut flour
1/2 cup hazelnut flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1 TBS cinnamon
1 tsp fresh grated ginger
1 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
1/2 lemon, zest
1egg
1/2 cup molasses, heaping
1/2 cup coconut oil, heaping and softened
Directions
Preheat oven to 375.
In a KitchenAid combine all of the ingredients using the paddle attachment. Add in all of the dry ingredients first, then, with the mixer going slowly, add in the softened coconut oil, eggs and molasses. Mix until thoroughly combined.
Roll out between two pieces of parchment, the size of my baking sheet, until 1/4 inch thick. Using a cookie cutter, shape the cookies. They won't spread so you can cut them right next to each other. Note: I leave the extra dough between the shapes and then this becomes my treats for Sperry.
I leave the bottom parchment on and place the cookies on a baking sheet. Into the oven for 7-9 minutes, then cool, and enjoy. This amount of dough should make two full sheet trays. Enjoy!
Ingredients
1 1/2 scant cups coconut flour
1/2 cup hazelnut flour
1 1/2 tsp baking soda
1/2 tsp sea salt
1 TBS cinnamon
1 tsp fresh grated ginger
1 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
1/2 lemon, zest
1egg
1/2 cup molasses, heaping
1/2 cup coconut oil, heaping and softened
Directions
Preheat oven to 375.
In a KitchenAid combine all of the ingredients using the paddle attachment. Add in all of the dry ingredients first, then, with the mixer going slowly, add in the softened coconut oil, eggs and molasses. Mix until thoroughly combined.
Roll out between two pieces of parchment, the size of my baking sheet, until 1/4 inch thick. Using a cookie cutter, shape the cookies. They won't spread so you can cut them right next to each other. Note: I leave the extra dough between the shapes and then this becomes my treats for Sperry.
I leave the bottom parchment on and place the cookies on a baking sheet. Into the oven for 7-9 minutes, then cool, and enjoy. This amount of dough should make two full sheet trays. Enjoy!
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