Bake Temp: 350 degrees

Bake Time: 8-10 minutes

Yields : Baker's Dozen (13 cookies)

 

Ingredients 

2 3/4 c. almond flour

1/2 tsp. baking soda

1/4 tsp. sea salt

2 tsp. unsalted butter, softened

2 heaping tbsp. Nikki's Coconut Butter- Pumpkin Spiced Donut, warmed

1/2 tsp. of vanilla extract

2 eggs

3 tsp. of gingerbread spice blend

1/3 c. mini chocolate chips for melting, set aside extra for gingerbread men "eyes" and "buttons"

coconut flour, for dusting

Vanilla Icing

7 tbsp. Nikki's Coconut Butter-Vanilla Cake Batter, warmed

4 tsp coconut oil

**Alter coconut butter/coconut oil ratio to desired consistency

 

Directions

-Combine almond flour, baking soda, sea salt, butter, coconut butter, vanilla extract, eggs, and gingerbread spice blend. Use stand mixer or hand mixer to blend together until dough forms. 

-Place dough in plastic wrap and chill for 20-30 minutes 

-Preheat oven to 350 degrees

-Line baking sheet with parchment paper

-Lightly coat the cookie cutter(s), working surface, rolling pin, and your hands with coconut flour (or other desired flour) to prevent dough from sticking. 

-Roll dough out to 1/4 inch thickness, use gingerbread cookie cutter to form shape. Repeat. 

-Bake for 8-10 minutes

-Place on wire baking rack and let cool before decorating

Vanilla Icing

-Microwave coconut butter for 15 seconds to slightly soften

-Add coconut oil and mix together

-Spread onto cooled cookies

Optional Toppings

-Use mini chocolate chips for "eyes" and "buttons" AND/OR melt mini chocolate chips for 15-20 seconds, place in piping bag, and use to decorate.

-Be creative and have fun!