Gingerbread Cookies – Revised | Primal Palate | Paleo Recipes

Preheat oven to 350 degrees.In a large mixing bowl, combine blanched almond flour, arrowroot flour, salt, baking soda, cloves, cinnamon, nutmeg, ginger, and maple sugar. Stir ingredients with a wooden spoon to combine.In a small sauce pan, bring molasses to a boil over medium heat.Add coconut oil to the sauce pan, and stir until combined with the molasses.Remove sauce pan from heat and pour into the dry ingredients.Mix batter with a wooden spoon until you have formed a dark golden cookie dough, and all the dry ingredients are combined withe the molasses and coconut oil.Place a sheet of parchment paper onto a flat cooking surface, and dust parchment with arrowroot flour.Form dough into a ball, and place on the parchment paper. Lightly press dough down to flatten, and sprinkle with a small amount of arrowroot flour. Place another sheet of parchment paper on top of the dough, and roll into a thin sheet with a rolling pin (about 1/4 inch thick).Sprinkle arrowroot on a small plate, and place cookie cutters into the arrowroot to coat the bottom for cutting. This will keep the cookie dough from sticking to the batter for an easy release after cutting.Once you have made cuts throughout the entire sheet of cookie dough, carefully peel away the excess dough, and lightly transfer the cut out cookies to a parchment lined baking sheet. Form dough into another ball, and roll out again to repeat until all the dough is used.Bake gingerbread people at 350 degrees for 10 minutes. Remove from oven and cool on a cookie rack before frosting.