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5 cups blanched almond flour
1 tablespoon cinnamon
1 tablespoon ginger powder
¼ teaspoon cloves, ground
½ teaspoon celtic sea salt
1 teaspoon baking soda
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
½ cup [yacon]
2 eggs
1 teaspoon lemon zest
In a large bowl, combine almond flour, cinnamon, ginger powder, cloves, salt and baking soda
In a smaller bowl, mix together grapeseed oil, agave, vanilla, yacon, eggs and lemon zest
Stir wet ingredients into dry
Chill dough in freezer for 1-2 hours
Roll out dough between two pieces of parchment paper to ¼ inch thick
Remove top sheet of parchment paper, cut out cookies using a medium gingerbread man cookie cutter
Decorate with nuts and dried fruit --we used pieces of lemon rind for the mouth
Transfer with a spatula to a parchment lined baking sheet
Cook at 350° for 15 minutes
Cool and serve
Makes 36 gingerbread cookies
- 5 cups blanched almond flour
- 1 tablespoon cinnamon
- 1 tablespoon ginger powder
- ¼ teaspoon cloves, ground
- ½ teaspoon celtic sea salt
- 1 teaspoon baking soda
- ½ cup grapeseed oil
- ½ cup agave nectar
- 1 tablespoon vanilla extract
- ½ cup [yacon]
- 2 eggs
- 1 teaspoon lemon zest
- In a large bowl, combine almond flour, cinnamon, ginger powder, cloves, salt and baking soda
- In a smaller bowl, mix together grapeseed oil, agave, vanilla, yacon, eggs and lemon zest
- Stir wet ingredients into dry
- Chill dough in freezer for 1-2 hours
- Roll out dough between two pieces of parchment paper to ¼ inch thick
- Remove top sheet of parchment paper, cut out cookies using a medium gingerbread man cookie cutter
- Decorate with nuts and dried fruit --we used pieces of lemon rind for the mouth
- Transfer with a spatula to a parchment lined baking sheet
- Cook at 350° for 15 minutes
- Cool and serve
Makes 36 gingerbread cookies
