Coconut Gingerbread Cookies - cooking recipe

Ingredients

100 g coconut flour
80 g chickpea flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger powder
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon salt
1 teaspoon baking soda
62 1/2 ml molasses
2 eggs
1 teaspoon vanilla extract
125 ml coconut oil
96 g coconut sugar crystals

Preparation

Preheat oven to 175C/350°F Line a baking sheet with parchment paper and brush lightly with coconut oil.
Whisk all the dry ingredients in a bowl.
Whisk together the wet ingredients in a separate bowl.
Stir in the dry iingredients into the wet.
Wrap the dough in plastic wrap and chill for 10-15 minutes in the freezer.
Turn the dough onto a lightly floured surface.
Press into half inch thickness.
Make shapes using a cookie cutter.
Transfer cookies to prepared baking sheet and bake for 8-10 minutes or until an inserted toothpick comes out clean.
Leave on a cooling rack for 10 minutes.