snacks by Shira vol. 33: paleo gingerbread cookies

Ingredients

for the cookies

1 cup hazelnut flour (or almond flour)
1 cup tapioca starch
3/4 cup coconut sugar
1 Tbsp ground cinnamon
1 Tbsp ground ginger
1/2 tsp ground cloves
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup ghee, melted
1 Tbsp molasses
1 egg

for the icing

7 Tbsp coconut oil, melted and still warm
1 Tbsp maple syrup
1 Tbsp mucuna pruriens (or substitute with your favorite superfood powder, it will just give you a different color)
2 tsp vanilla extract

Preparation

1. Add all of the dry ingredients into the food processor or high-speed blender and pulse until even. Add the ghee, molasses, and egg to the dry ingredients and mix until well combined.
2. Place dough in freezer for 30-45 minutes.
3. Prepare frosting by mixing ingredients until well combined and chilling in fridge for 15 minutes.
4. Preheat oven to 350.
5. Once the dough is firm, cut cookies into desired shapes and place on parchment lined baking sheets, arranging cookies evenly about 1 inch apart.
6. Bake cookies for 9-11 minutes, or until bottoms are golden.
7. Enjoy!

makes around 15 cookies

xx Shira