Gingerbread Cut-Out Cookies

Preheat oven to 350 and grease two cookie sheets very well or line them with parchment paper. Place almonds and arrowroot in food processor or high-powered blender. Pulse until a fine meal is achieved. Dump into a large bowl and whisk in spices, salt, and soda. In small saucepan, heat molasses until just boiling.

Remove from heat and stir in honey and coconut oil. Pour over almond mixture and mix well. Divide dough between cookie sheets and press out with a greased piece of plastic wrap until about 1/4 inch thick. Bake for 10 minutes.

Let cool for a few minutes before cutting into shapes. Remove from pan and devour. : )

prep time:
cook time:5 min
ready in:
Raia is the stay-at-home-mom of four crazy kids who loves to create simple and healthy recipes. After finding out she was gluten and egg intolerant in 2010 she started her recipe blog to share her love of gluten-free baking (and chocolate) with others. In her spare time she enjoys doing laundry and dishes… not really. Check out her blog, Raia's Recipes, or follow her on Facebook, Twitter, or Google+.
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  • 2 3/4 c. almonds
  • 1/2 c. arrowroot powder
  • 1 t. each cinnamon & ginger
  • 1/2 t. cloves
  • 1/4 t. nutmeg
  • 1/2 t. each kosher salt & baking soda
  • 1/2 c. molasses
  • 1/2 c. honey
  • 3 T. coconut oil