One of the more valuable things I learned in middle school was the art of a haiku. I could do without angles of triangles and taking a semester of Latin for which the only thing I remember is the word for girl being puella. But a good haiku? I find myself crafting these in my inner monologue 5-7 times per week (get it???). So I wrote one for my beloved gingerbread, which was entirely inspired by taking a bite of these soft and pillowy cookies.
Ode to gingerbread:
the spice is so nice
you spoil me with splendor
please don’t ever change
And with that, I’ll leave you with this recipe. They’re definitely not a ginger SNAP, they’re more of a ginger CLOUD. They’re so soft, melt in your mouth magic. The combinations of the spices with a little bit of salt has me already craving them again.
So let’s make them at the same time. Here. We. Go.
Soft, pillowy gingerbread cookies
Gluten and grain free but flavor FULL.
- 2 cups almond flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger
- pinch sea salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup molasses
- 1/4 cup maple syrup
- 2 tbsp melted butter ((or coconut oil))
- 1/2 tsp vanilla extract
- 1 tbsp coconut sugar
- 1 egg
Preheat oven to 350F.
Combine dry ingredients in one bowl. Wet in another.
Thoroughly mix until dough forms.
Form into cookies on parchment paper lined tray.
Top with coconut sugar.
Bake for 12-15 minutes, until toips are slightly firmed and edges are golden.