Paleo Gingerbread Cookies

One thing I truly miss since going paleo over a year ago is gingerbread.  I love the flavors of sweet molasses with cinnamon and cloves.  After several failed attempts at making gingerbread cookies, I finally found a recipe that works.  Perfectly.  They are crunchy on the edges but still chewy on the inside which, to me, is the ultimate challenge of making a paleo gingerbread cookie.  This recipe is not entirely my own, as I adapted it from the book Make it Paleo by Bill Staley and Hayley Mason.  It is a difficult recipe to master so I have 2 very important tips for you:  make sure you bring the molasses to a full boil and make sure you refrigerate the dough before rolling it out.  That's it.  Enjoy!

Yes, I made airplanes and hearts.  Use whatever cookie cutter suits your fancy.

Ingredients:
1/2c molasses
1/4c pure maple syrup
3tbs palm shortening
1tbs full fat coconut milk
3c almond flour
1/2tsp cinnamon
1/2tsp ginger
1/2tsp cloves
1/2tsp salt
1/2tsp baking soda

Directions:
1. Preheat your oven to 350F.
2. In a saucepan, bring molasses to a full boil.  Stir in maple syrup, palm oil, and coconut milk.  Remove from heat.
3. In a bowl, combine dry ingredients.  Pour wet ingredients in to combine.  Stir well.  refrigerate dough about 30 minutes.
4. Roll out dough between 2 sheets of parchment paper until about 1/4" thick.  Place rolled out dough in the freezer for 10 minutes (this helps keep the cookie cutters from sticking).
5. Cut batter with cookie cutters.
6. Bake cookies in the center of a preheated oven for 10 minutes on a parchment lined baking sheet.  Let cool, enjoy.