Holiday Cookie Recipe!
These cookies are super sweet and lightly spiced to give a warming holiday treat for the tastebuds. You may choose to use less palm sugar if you like, for a less sweet cookie, but these little gems are a great special occasion treat. The palm sugar has a molassas like flavor, along with the mesquite pod meal, and these two together compliment the ginger with all the rich flavors they both posses.
Gingerbread Spice Cookies
Ingredients
1 cup almonds
1 ½ cups coconut flakes
¼ cup palm sugar
1 T honey
1 T mesquite pod meal
1 tsp ginger powder
1 tsp coconut oil
¼ tsp clove powder
¼ tsp cinnamon powder
½ tsp ashwaganda
¼ tsp Himalayan salt
Grind the almonds, coconut flakes into a flour. Grind palm sugar into a powder. Place all ingredients in a food processor and mix until combined and a dough is forming, sticking together easily. Form a ball and press out, by hand, onto a clean surface. You want the dough about ¼ inch thick. Then cut out shapes with a cookie cutter and carefully transfer to a plate. Place into refrigerator for 1 hour or longer, then frost.
Frosting Ingredients:
3 T lucumca powder
3 T coconut oil
1/4 tsp ginger powder
1 tsp liquid honey
Melt coconut oil and mix all ingredients together until smooth and creamy. If your honey is too cold, it will seize the coconut oil, so make sure you stir or fold the honey in gently, or rewarm the whole mixture once ready to frost your cookies.
