Gluten-Free Gingerbread Cookies

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Indulge a little over the holidays. A family tradition from my mother that I have kept alive is making Christmas cut-out cookies. I have changed the recipe to gluten-free and they taste fabulous! The floor is full of sprinkles and we are covered in frosting, but we had so much fun decorating the cookies together. Enjoy this special time with your family, have your holiday favorites and savor every minute! Happy Holidays!

3 cups almond meal/flour
¼ cup coconut flour
¼ cup ground golden flaxseeds
2 tsp ground ginger
1 ½ tsp ground cinnamon
1 tsp baking soda
1 tsp raw cacao powder
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground sea salt
¼ cup gluten-free maple syrup
½ cup coconut oil, melted
1 egg
2 tsp vanilla extract

Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.
In a large bowl, whisk together the almond meal/flour, coconut flour, flaxseeds, ginger, cinnamon, baking soda, cacao, nutmeg, cloves and salt.
In a small bowl, combine the maple syrup, coconut oil, egg, and vanilla.
Whisk until smooth.
Stir liquid mixture into flour mixture and mix until well blended.
Shape into 1 inch balls and place on baking sheet.
Flatten into ¼ inch thickness.
Bake for 7-8 minutes or until cooked but not browned.
Place cookies on wire rack to cool.

If cut outs are desired:
Divide into 2 disks and wrap each in plastic wrap.
Refrigerate for 1 hour.
Place 1 disk on a sheet of parchment paper on a work surface.
Top with another sheet of parchment paper and roll into ¼ to ½ inch thickness.
Remove the top sheet of parchment paper and cut into dough with cookie cutters.
Bake as indicated above.
If iced cookies are desired:
In a small bowl, combine 1 tbsp softened cream cheese, 2 tbsp heavy cream and 1 tsp gluten-free maple syrup.
Stir until smooth and creamy.
Makes 2 dozen cookies.