Gluten-free gingerbread cookies

1. Combine dry ingredients in a large bowl, stir to mix well. Place wet ingredients, including organic coconut oil, in a separate bowl and combine. Add wet ingredients to dry. Use an electric hand mixer on low to incorporate everything into a smooth batter, about 1 minute of beating.

2. Cover with plastic wrap and chill in refrigerator for at least one hour, up to three hours.
Roll dough between two pieces of parchment paper. Lightly dust the bottom piece of paper with almond flour, flatten dough slightly by hand and dust with more almond flour. Place second piece of parchment paper on top. Roll to ½-inch thick.

3. Remove the top sheet of parchment paper. Cut out cookies with cookie cutter. Dip the sharp edges of the cutter in almond flour if the dough gets sticky.

4. Carefully transfer cut cookies to a parchment-lined baking sheet with a spatule. Bake in a preheated 350-degree oven for 12-15 minutes or just until the gluten-free gingerbread cookies begin turning golden.

5. Let set for about 2 minutes before using a spatula to transfer cookies to a cooling rack. Once completely cool they are ready to decorate. If you want to keep the cookies on the healthy side, use raisins, nuts and seeds for decorations instead of candy sprinkles and frosting.