Grain Free Gingerbread Cookies

It's already November but Colorado seems to be a little confused. almost every day with a few exceptions has been sunny and in the 60's. We even had some days in the high 60's low 70's. I'm trying to soak in this warm weather as long as we can  get it cause I know it probably won't last long!!! 

I seriously can't believe Thanksgiving is just around the corner. I still don't have a full list of what I am going to cook yet. I will definitely try and share with all of you some of the recipes I use ether of my own or from other blogs that I follow. I know that Diane Sanfilippo from Practical Paleo usually comes out with a Holiday Ebook which has some amazing recipes so go check her out at Balanced Bites . 

I know for many of you who are just transitioning over to a Paleo, Grain Free, and Real Food lifestyle probably miss some of the staple treats you are usually used to around the holidays. It can be overwhelming to figure out replacements for everything so that is where I can hopefully help a little! There are so many ways to recreate favorite recipes fro the holidays and special occasions with real food wholesome ingredients. And, I promise they can take good as well. If you are a gingerbread fan then I hope you like these cookies!!!

Servings: 12-18 cookies

Ingredients:

• 1 cup Cassava Flour
• 1/2 cup sustainable vegetable shortening 
• 1/4 cup Coconut flour
• 1/4 cup Blackstrap Molasses 
• 1 Egg
• 2 TBSP Coconut Palm Sugar + extra to sprinkle on top of cookies
• 1 1/4 tsp Ground Ginger
• 1 tsp Cinnamon
• 1 tsp Vanilla Extract 
• 1/2 tsp Ground Cloves 
• 1/2 tsp baking soda 
• Pinch of Sea Salt

Directions:

1. Preheat Oven to 350 degrees and line a baking sheet with parchment paper ( I like to use bleach free)
2. In a large bowl sift your cassava and coconut flour and add in the remaining dry ingredients. 
3. In another bowl beat your egg, molasses and vanilla extract.
4. Add your wet ingredients to your dry ingredients and mix with a handheld mixer or a large mixing bowl such as a kitchen aide mixer. 
5. Now add in your shortening and continue to mix. 
6. Dust a little cassava flour on your counter so that you can roll out the cookie dough. 
7. Roll your dough slightly but not too thin. You can use cookie cutters or just have simple round cookies.
8. Place cookies on cookie sheets and sprinkle with a dusting of Coconut Palm Sugar.
9. Place the cookies to bake in the oven and bake for 15-18 min.
10. Remove cookies and let leave to cool on a baking rack.