|Make yourself some crunchy gingerbread cookies guilt free this holiday season|
1/2c organic non-hydrogenated vegetable shortening (I use Spectrum brand)
1/4c agave or honey
1tsp baking powder
1tsp ground ginger
1/2tsp baking soda
1 large egg
1tbs apple cider vinegar
2c almond flour
1/2c hazelnut flour (can substitute more almond flour if you don't have it)
1/2c coconut flour
1. Preheat oven to 350F. Beat shortening with a hand mixer for 30 seconds until light and fluffy. Add agave, powder, ginger, soda, cinnamon and cloves and beat until smooth. Add molasses, egg, vinegar and continue to beat. Beat in all flours until combined. Refrigerate your dough for an hour or until hard.
2. You can either roll it out with a greased rolling pin or you can drop the cookies by tablespoonful on a nonstick foil lined cookie sheet and press them down into an 1/8" flat cookie shape. Make sure you press these down!
3. Bake in the oven for about 10 minutes or until deep brown and done. If they look like they are rising, press them down with a spatula in the oven. Let cool and serve.