Paleo Cookies by John Chatham

Author:John Chatham
Language: eng
Format: epub
Publisher: Rockridge University Press

Preheat oven to 350 degrees F.

Put the molasses in a medium saucepan and bring to a boil over medium-high heat.

Once boiling, add the maple syrup, coconut oil, and coconut milk. Stir the ingredients until well combined and turn off the heat.

Combine the baking soda, cinnamon, cloves, ginger, nutmeg, and salt in a medium bowl and add the almond flour. Stir until well combined.

Pour the molasses mixture into the dry ingredients, and stir until well combined. Cover with plastic wrap and refrigerate the dough for 30 minutes.

Sprinkle some almond flour on a clean, dry surface, and remove the dough from the refrigerator. Roll out with a rolling pin until the dough is about 1/4-inch thick.

Using your favorite cookie cutters, cut the cookies into shapes and lay on a parchment-lined baking sheet.

Bake for 10 minutes until cookies are dry and slightly crisp. Don’t overbake.

Allow to cool completely before decorating.

Store leftovers in an airtight container for up to 3 days.

Makes about 1 dozen cookies.

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