Ginger Cookies with Coconut Cream Icing

5 from 1 vote

These paleo cookies will satisfy any dessert-lover. They have an awesome texture from the almond flour.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 158kcal

2 1/2 cups almond flour
5 tablespoon coconut oil or butter or ghee or a combination of these - I used half coconut oil, half ghee
1/3 cup honey local and raw if possible
2 teaspoon organic vanilla
1/4 teaspoon baking soda
1/8 teaspoon sea salt
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon nutmeg
1 teaspoon ground cinnamon
2 teaspoon ground ginger

Turn oven onto 300F
Place almond flour and oil/butter into a large microwave safe bowl and heat for 1-2 minutes, until fat is melted
Add remainder of ingredients to bowl
Mix all ingredients well with a pastry blender
Form 1 inch round balls with the cookie dough and place on a cookie sheet (will make 18-20)
Wet a fork and flatten cookies using a cross-hatch pattern (wet the fork every 2nd cookie to prevent sticking)
Bake for 12-14 minutes (until edges are golden brown)
Remove from oven and allow to cool (** Note: use a metal spatula to "unstick" the cookies before they cool or these will stick to the cookie sheet - I do this after a couple minutes and then let them finish cooling on the cookie sheet)

Place coconut cream, coconut oil and butter/ghee into a microwave safe dish and heat for 35-45 seconds in the microwave on high
Remove from microwave, and stir to finish melting the ingredients
Add remaining ingredients and stir well
Place a teaspoon worth of icing onto each cookie (** Note: The icing will harden as it cools so if you don't ice the cookies right away simply re-heat)

The icing is optional, but I think it adds the perfect touch!