Katherine's Gluten Free Ginger Cookies
Ingredients:
- 1 1/4 cup almond flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp ground ginger
- 1/8 tsp ground clove
- 1/4 cup coconut oil
- 2 tbsp agave nectar
- 2 tbsp molasses
- 1 tsp vanilla
- 1/4 cup chopped candied ginger (optional)
Directions:
- Preheat oven to 350F.
- Mix first six ingredients (dry ingredients) together in a medium sized bowl.
- In a small bowl, mix coconut oil, agave nectar, molasses and vanilla (wet ingredients).
- Add the wet ingredients to the dry ingredients, and mix until you get a thick dough.
- Fold in chopped ginger, if desired.
- Scoop small spoonfulls (no more than a tbps) onto lined or greased baking sheet, and bake for 6-8 minutes.
- Allow to cool slightly on the sheet before removing.
- Dust with powdered sugar, if desired, or top with Gluten-free Cream Cheese Frosting (recipe below).
Gluten-free Cream Cheese Frosting
- 3 oz cream cheese (softened)
- 3 oz butter (softened)
- 1/2 tsp vanilla
- 2 1/2 cups powdered sugar
- 1-2 tablespoons of water
Directions:
- Mix first three ingredients together with an electric mixer, until fluffy (I use high speed -- I love power!).
- Gradually add powdered sugar a little at a time on low speed (unless you want to wear your frosting), then increase speed.
- Add water until you reach desired consistency.
- This will make plenty of icing, so you can eat the leftovers by the spoonfull (Guilty!).