Paleo Salted Gingerbread Cookies

• 2 cups almond meal
• 2 tablespoons coconut sugar
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon sea salt + more for salting
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 6 tablespoons coconut oil, melted
• 2 tablespoons blackstrap molasses
• 3 teaspoons vanilla extract
• 2 tablespoons reduced sugar maple syrup

1. Preheat oven to 350 degrees
2. Prepare a baking sheet with a slip mat or parchment paper
3. In a large bowl, mix together almond flour, coconut sugar, cinnamon, ginger, salt, baking soda, baking powder
4. Be sure to loosen any clumps in the flour mixture, I used a fork to mix and break up fine
5. Then in a separate, small bowl add molasses, coconut oil, vanilla extract and maple syrup
6. Combine liquids with a fork just until they slightly blend, do not over mix otherwise coconut oil will harden
7. In the bowl with the flour mixture, create a well in the center of the flour and add liquid
8. With a baking spatula, fold the flour over the liquid multiple times over and over until you have a gooey dough mixture and it appears all ingredients are thoroughly blended
9. With a small ice cream scoop, place one tablespoon of mixture onto the baking sheet
10. Bake 10-12 minutes until hardened on the outside, the center may still be a bit undercooked but that is ok
11. Remove from the oven immediately sprinkle a bit of salt on each cookie
12. Allow cookies to cool on the baking sheet another 2-3 minutes before removing and placing on a cooling rack to bake completely

almond meal, coconut sugar, cinnamon, ground ginger, baking soda, baking powder, coconut oil, blackstrap molasses, vanilla, sugar maple

Taken from food52.com/recipes/40571-paleo-salted-gingerbread-cookies (may not work)