Ingredients

• 1 1/4 cups Almond Flour
• 1 cup Gluten Free Oat Flour
• 1/2 cup Granulated Erythritol or preferred dry sweetener
• 1 Tbsp Ground Ginger
• 2 tsp Ground Cinnamon
• 1/8 tsp Ground Nutmeg
• 1/8 tsp Ground Cloves
• 1 tsp Double-Acting Baking Powder
• 1/2 tsp Salt
• 1/2 cup Molasses
• 1/3 cup Coconut Oil melted
• 2 tsp Vanilla Extract
• 1 tsp Stevia Extract

Instructions

1. Preheat your oven to 350°F.
2. In a small bowl, whisk together the almond flour, oat flour, erythritol, ginger, cinnamon, nutmeg, cloves, baking powder and salt.
3. In a stand mixer bowl with beater attachment, add the molasses, coconut oil, vanilla and Stevia. Mix on low speed until completely mixed.
4. Dump the dry ingredients in the stand mixer and mix until completely mixed. Dough should be dark, sticky, and sweet.
5. Roll 1/3 of the dough in between two silicone baking sheets until about 1/8-inch thick.
6. Sprinkle some extra oat flour on a small plate or shallow dish and dip your gingerbread man cookie cutter. Dust off the excess flour and punch cookie shapes into the dough. Peel away the dough surrounding the gingerbread man cookies and transfer the silicone sheet with all the cookies on it onto a cookie tray.
7. Bake for 12 minutes, then carefully transfer the silicone sheet onto your counter or a wire cooling rack to cool completely. Keep re-rolling the dough and baking until all the dough is used up.
8. These cookies are best served the day they are made, but will keep in an airtight container at room temperature for about 3 days.