Grain-Free Gingerbread Cookies

Method

1. Preheat oven to 180°C and line a baking sheet with parchment paper.
2. In a stand-up mixer or large mixing bowl combine the almond flour, starch, ginger, cinnamon, salt and baking soda. Mix well.
3. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
4. Put the dough in the freezer for 30 minutes to help it firm up. (Or you could place it in the fridge overnight, if you want to make this a day in advance.)
5. Place the dough in the centre of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to prevent sticking. Then put another piece of parchment paper on top. Using a rolling pin, roll the dough into a flat sheet about ¼ inch thick.
6. Use gingerbread man cookie cutters to shape each cookie. Pull away the excess dough to reveal each shape, then gather the trimmings to make into a ball and roll out again. Repeat the process until you’ve used up all the dough.
7. Bake the cookies for about 10 minutes for cookies with a soft centre, or 14 to 15 minutes for a harder cookie. (The edges should brown for a crispier cookie.)
8. When done, take out of the oven and allow to cool completely on the baking sheet before icing. (The cookies will firm up as they cool.)
9. To make the icing, combine the powdered sugar, lemon juice and dairy-free milk in a small bowl. Mix well and put into a piping bag. Decorate your cookies with fun designs once they have cooled.