
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons blackstrap molasses
- 1 extra large egg
- 1 teaspoon vanilla extract
- 2 cups Barney Bakery Almond Flour
- 3-4 tablespoons maple syrup
- 1/4 teaspoon ground cloves
- 1 teaspoon cinnamon
- 2 teaspoons cream of tartar
- 1 teaspoon ground ginger
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
Directions
- Preheat the oven to 350F.
- Put the wet ingredients into a bowl and mix.
- Add the dry ingredients to a separate bowl and mix.
- Add your wet ingredients to your dry ingredients and mix well.
- Roll your batter into a ball and it sits with a kitchen towel over the bowl for 15-20 minutes.
- Roll out the batter and use your Hanukkah cookie cutters to start cutting your cookies!
- Place your Hanukkah cookies on a cookie sheet lined with parchment paper or a silicone mat.
- Bake in the oven for 10 minutes or until golden brown. Keep your eyes on them! All ovens bake differently.
- Repeat with the other half of the dough. Once all the Hanukkah cookies are cut from
- Let your cookies cool before decorating. We used @wholesomesweet frosting with a piping bag!
- Enjoy!