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

1. Preheat the oven to 350F.
2. Put the wet ingredients into a bowl and mix.
3. Add the dry ingredients to a separate bowl and mix.
4. Add your wet ingredients to your dry ingredients and mix well.
5. Roll your batter into a ball and it sits with a kitchen towel over the bowl for 15-20 minutes.
6. Roll out the batter and use your Hanukkah cookie cutters to start cutting your cookies!
7. Place your Hanukkah cookies on a cookie sheet lined with parchment paper or a silicone mat.
8. Bake in the oven for 10 minutes or until golden brown. Keep your eyes on them! All ovens bake differently.
9. Repeat with the other half of the dough. Once all the Hanukkah cookies are cut from
10. Let your cookies cool before decorating. We used @wholesomesweetfrosting with a piping bag!
11. Enjoy!