(Paleo) Gingerbread Cookies

I’ve been told that TheIronYou is lacking holiday spirit, just like my apartment.
Thing is, I'm not big on Christmas decorations — and that doesn't mean I don't like Christmas or that I’m against participating in the excitement of the holidays.
I DON'T put up Christmas lights or decorations, even though they were a big part of my childhood (maybe it’s a dude kind of thing.)
A couple of years ago I went with my cousin to Target and bought string lights, a pine wreath, two 50-piece ornament sets and assorted decorations.
But they'd been sitting in the attic collecting dust ever since; still sealed in their boxes.
One day I’ll put them to good use, for now however decorating is still something foreign to me.

I’m all for bringing some Christmas spirit to TheIronYou though.
I honestly found it much easier than putting up a Christmas tree or lighting up the home in bright colours. [And btw people, there is such a thing as over decorating your house. 1 billion Christmas lights is not beautiful, it’s painful to look at.]

Let’s begin this Christmas craze with a recipe for what I believe is the very essence of holiday season: gingerbread.
Gingerbread doesn’t simply say “Christmas time”, it literally screams it.
There's just something about the warm spicy aroma of gingerbread cookies that conjure up the holidays. Don’t you agree?

These gingerbread cookies are made with a good amount of almond flour, classic holiday spices, extra virgin coconut oil and are sweetened with blackstrap molasses.
They come together in 2 minutes and bake in 10. That fast.
I’m going to be honest tough. These are badass cookies.
Badass because they are grown up, smartassed and ginger+cloves are like the most badassed spices EVER.
10-year old Niece loves ‘em but she’s real badass, even at such young age.

(Paleo) Gingerbread Cookies                                                                                  Print this recipe!

Ingredients
Makes 10 cookies

1 cup / 5.3 oz / 150 gr almond flour/meal
2 tablespoons blackstrap molasses
1 teaspoon ground cinnamon
3 tablespoons extra virgin coconut oil (or butter), melted
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoon vanilla extract
¼ teaspoon fine grain sea salt

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper, set aside.
In a bowl combine almond flour, spices, baking soda, baking powder and salt.
In another bowl mix coconut oil, blackstrap molasses and vanilla extract until well combined.
Add wet ingredients to dry ingredients and mix well until a dough forms. You might to add a couple of tablespoons of almond flour if the dough is too wet or some water is it’s too dry.
Scoop one tablespoon of mixture, drop onto the lined baking sheet and press down to form into cookie shapes.
Bake for 9 to 10 minutes.
Let cookies cool on the baking sheet (without touching) for 15 minutes, then with the help of a spatula place cookies onto a rack and let cool completely.

Nutrition facts

One cookie yields 114 calories, 10 grams of fat, 5 grams of carbs and 2 grams of protein.