Step 1

In a large bowl combine muscovado sugar, molasses, egg and coconut oil with an electric mixer until fully combined and lighter in color.

Step 2

Add almond flour, gingerbread spice mix, baking soda and sea salt. Stir until everything is fully combined.

Step 3

Prepare two sheets of parchment paper. Add the gingerbread cookie dough in on sheet of parchment. Shape it into a log with your hands, then cover with the second sheet of parchment.

Step 4

Roll the dough between the parchment paper to about 1/8-inch/3mm thickness. Transfer the cookie dough sheet to the freezer and freezer for about 30 minutes until firm.

Step 5

Preheat oven to 350° F/180°C. Line a baking sheet with parchment paper.

Step 6

Once chilled, remove one parchment paper sheet. Dip a cookie cutter in almond flour, then cut out shapes. Carefully peel the parchment from the back and move the cut out cookies to the prepared baking sheet.

Step 7

Depending on the size of cookies you cut out, bake them for 5-10 minutes until the cookies are just set. This will produce semi-soft cookies. Baking longer will results in crispier cookies.

Step 8

Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully.

Step 9

Store these healthy gingerbread  cookies in a covered container for about a week.