Paleo Spicy Gingerbread Cookies

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3 cups Sifted Almond Meal (plus a little extra for rolling)
½ tsp Kosher Salt
½ tsp Baking Soda
2 tsp Ground Ginger
2 tsp Ground Cinnamon
¾ tsp Ground Cloves
½ tsp Ground Pepper
⅓ cup Honey
2 Tbl Liquid Coconut Oil
1 Egg


Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a large bowl, mix the dry ingredients together (almond meal, salt, spices and baking soda).
In a separate bowl, whisk the wet ingredients together (honey, oil, almond extract, and egg).
Create a crater in the center of the almond flour mixture.
Pour the completely mixed wet ingredient mixture into the crater.
Using a fork, start stirring the wet ingredients into the dry from the inside out.
Keep stirring until you achieve an even consistency.
Roll the dough into one large ball, wrap in plastic wrap, and refrigerate for approximately 30 minutes.
Dust a pastry board with some almond meal.
Place the chilled dough on top of the almond meal and dust all sides thoroughly.
Using a rolling pen, roll out the dough until it is about 1/4 -1/8 inch thick.
Cut out the gingerbread men and place on the parchment paper-lined baking sheet.
Re-roll the leftover dough after you’ve cut out all the cookies and repeat the process above.
Remember that when the dough gets sticky, simply dust with more almond meal.
Bake for 13-14 minutes.

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