Delicious gingerbread cookies made with a combination of gluten-free flour, almond meal, spices, and molasses. Baked to perfection for a sweet treat during the holidays or any time of the year.
1: Preheat the oven to 350°F (180°C).
2: In a mixing bowl, combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, Bob’s Red Mill Almond Meal Flour, baking soda, salt, ground ginger, cinnamon, and nutmeg.
3: In another bowl, cream the unsalted butter and dark brown sugar together.
4: Add dark molasses, eggs, and vanilla extract to the butter-sugar mixture and mix well.
5: Gradually add the dry ingredients to the wet mixture until combined.
6: Scoop cookie dough onto a baking sheet lined with parchment paper.
7: Bake for 10-12 minutes or until lightly browned.
8: Let cool before enjoying!
