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Gingerbread cookies are, like their grain-based counterparts, rich with the spices that bring back all the scents of the holidays: ginger, nutmeg, cloves, and cinnamon. They’re great plain, spread with cream cheese (pumpkin cream cheese, in particular), or dipped in coffee.
(I tried shaping them into gingerbread men and Christmas trees with a cookie cutter, but found that the dough wouldn’t hold its shape coming out of the mold. So I settled for simple round shapes. Still tasted great!)
Yields approximately 20 cookies
2 1/2 cups almond meal/flour
3 tablespoons coconut flour
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon unsweetened cocoa powder
Sweetener equivalent to 1 cup sugar
1 large egg
3 tablespoons coconut oil or butter, melted
4 ounces cream cheese, melted
1/2 cup (canned) coconut milk
2 teaspoons vanilla extract
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1st Keep
 Shirley_Pheasant
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