– light brown sugar – blackstrap molasses – egg - or flax egg – coconut oil – almond flour – gingerbread spice mix – baking soda – sea salt
Using an electric mixer, beat the wet ingredients together until combined and light in color.
Add in the dry ingredients, including the almond flour, gingerbread spice mix, baking soda, and salt.
Stir until combined. Place the dough on one sheet of parchment paper, shape it into a log, and place another sheet of parchment paper on top
Roll the dough between the sheets of parchment paper until it is ⅛-inch thick. Freeze for 30 minutes.
Once the dough is chilled, dust a cookie cutter in almond flour, and cut the dough into shapes. Then carefully peel off the parchment
Place on baking sheet and bake for 5 to 10 minutes, depending on their size. Allow to cool on the baking sheet for 10 minutes; then, remove them to a cooling rack to continue cooling.
Decorate cooled cookies if desired. Store in an airtight container.