Coconut Gingerbread Cookies

• 100 g coconut flour
• 80 g chickpea flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger powder
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 62 1/2 ml molasses
• 2 eggs
• 1 teaspoon vanilla extract
• 125 ml coconut oil
• 96 g coconut sugar crystals

1. Preheat oven to 175C/350°F Line a baking sheet with parchment paper and brush lightly with coconut oil.
2. Whisk all the dry ingredients in a bowl.
3. Whisk together the wet ingredients in a separate bowl.
4. Stir in the dry iingredients into the wet.
5. Wrap the dough in plastic wrap and chill for 10-15 minutes in the freezer.
6. Turn the dough onto a lightly floured surface.
7. Press into half inch thickness.
8. Make shapes using a cookie cutter.
9. Transfer cookies to prepared baking sheet and bake for 8-10 minutes or until an inserted toothpick comes out clean.
10. Leave on a cooling rack for 10 minutes.

coconut flour, chickpea flour, cinnamon, ginger powder, ground cloves, ground cardamom, salt, baking soda, molasses, eggs, vanilla, coconut oil, coconut sugar crystals

Taken from www.food.com/recipe/coconut-gingerbread-cookies-534255 (may not work)