Gingerbread Cookies
Prep:
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Cook:
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Ingredients
3 cups almond flour
1 stick butter
1 egg
1 tsp water
¼-⅓ cup honey
½ tsp allspice
1 tsp ground ginger
½ tsp ground cloves
½ tsp cinnamon
pinch of salt
1 tsp baking soda
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300 grams almond flour
112 grams butter
1 egg
1 tsp (5 ml) water
60-80 ml honey
½ tsp (2.5 ml) allspice
1 tsp (5 ml) ground ginger
½ tsp (2.5 ml) ground cloves
½ tsp (2.5 ml) cinnamon
pinch of salt
1 tsp (5 ml) baking soda
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 350°F (180°C).
- Blend ingredients in a bowl.
- Mix until the dough is dry enough and not sticky to work with.
- Add more almond flour if necessary.
- Place dough in fridge or freezer for approx. 15 minutes - ½ hour.
- Roll the dough out and cut with cookie cutters.
- Bake at 350°F (180°C) for 10 min.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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