Coconut Gingerbread Cookies

• Dry Ingredients
• 100 grams coconut flour
• 80 grams chickpea flour
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• Wet Ingredients
• 62.5 milliliters molasses
• 2 pieces eggs
• 1 teaspoon vanilla extract
• 125 milliliters coconut oil
• 96 grams coconut sugar

1. Preheat oven to 175C/350F. 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.

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

Taken from food52.com/recipes/74081-coconut-gingerbread-cookies (may not work)