Gluten-Free Vegan Gingerbread Cookies

• 1 1/2 cups blanched almond flour
• 1/4 cup arrowroot
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 2 tablespoons coconut oil, melted
• 3/4 cup brown sugar
• 1 tablespoon molasses

1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
3. Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
4. Bake in the preheated oven until lightly golden, 8 to 10 minutes.

blanched almond flour, arrowroot, ground ginger, salt, ground cinnamon, baking soda, coconut oil, brown sugar, molasses

Taken from www.allrecipes.com/recipe/261806/gluten-free-vegan-gingerbread-cookies/ (may not work)