Bake Temp: 350 degrees
Bake Time: 8-10 minutes
Yields : Baker's Dozen (13 cookies)
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
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
7 tbsp. Nikki's Coconut Butter-Vanilla Cake Batter, warmed
4 tsp coconut oil
**Alter coconut butter/coconut oil ratio to desired consistency
-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
-Microwave coconut butter for 15 seconds to slightly soften
-Add coconut oil and mix together
-Spread onto cooled cookies
-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!