Mira Sorvino's Holiday Gingerbread Cookies
- 3/4 cup palm sugar or coconut sugar (much lower carb and glycemic index than sugar), warmed in the microwave for a few seconds if very hard
- 1/2 cup salted butter
- 2 tablespoons organic molasses
- 1 teaspoon vanilla
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup whole wheat flour
- 2 tablespoons freshly grated ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Preheat the oven to 375 degrees F. Grease a baking sheet and set aside.
In a large bowl, combine the palm sugar, room temperature butter, molasses and vanilla; beat by hand until well mixed. Add the flours, ginger, cinnamon, xanthan gum, baking soda, nutmeg and salt and stir to combine. Add 1/3 cup water, a bit at a time, if the dough is very clumpy or stiff just until a soft, but slightly sticky dough forms.
You may roll small balls with your hands (1 tablespoon size), make thumbprint cookies, or chill the dough for 20 minutes and then roll it and cut out with gingerbread shapes. The flatter the cookie, the less time it will need in the oven, anywhere from 10 to 15 or 16 minutes.
Let cool on a rack for 5 minutes, remove from the sheet, serve and enjoy!