A fun-shaped, spicy cookie that’s perfect for the fall and winter months. Dried fruits give these soft cookies extra flavor and a little chew.
Yields: 16 cookies
Cookies
2 c. blanched almond flour
¼ c. tapioca starch
¼ c. ground flaxseed
½ t. sea salt
1 T. ground cinnamon
1 t. ground ginger
¼ t. ground cloves
2 T. blackstrap molasses
2 T. organic grade B maple syrup
1 t. vanilla extract
2 T. organic virgin coconut oil
¼ c. dried cranberries, chopped
¼ c. crystallized ginger, chopped
Directions:
Preheat oven to 325F.
Combine almond flour, tapioca starch, flaxseed, sea salt, cinnamon, ginger, and cloves in the bowl of a large food processor. Pulse to combine. Add molasses, maple syrup, vanilla extract, coconut oil, cranberries, and ginger. Process until dough comes together in a large ball, about 30-60 seconds. Dump out onto a large piece of saran wrap, wrap tightly, and refrigerate 30+ minutes.
Remove dough from the refrigerator. Place half the dough in between 2 sheets of parchment paper and roll carefully to 1/4″ thickness. Remove the top sheet of parchment and cut cookie shapes. Gather scraps and combine with remaining dough and repeat the rolling & cutting. Continue until all the dough is used, yielding about 16 cookies. Divide the cut cookies between 2 parchment-lined sheet pans and bake 12-15 minutes each pan. Move cookies to a cooling rack and cool completely before frosting.
Maple Icing
¼ c. organic coconut butter
½ c. organic coconut cream
4 T. organic grade B maple syrup
1 t. vanilla extract
pinch ground cloves
2-4 T. grass-fed butter, melted (adjust to desired consistency)
Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high speed until smooth and creamy. The amount of butter added will yield either a thicker icing for piping decorations (less butter) or a thinner icing for spreading evenly onto cookies (more butter).
Note: This icing recipe will yield enough to fully cover all 16 cookies; it can be halved if only used for piping decorations.
