This is my daughters choice of a cookie to make today. Since it’s remembrance day she broke some arms and legs in recognition of all those in the war who came home with damaged limbs. Again, I didn’t have exactly the ingredients as called for, so I improvised!
- 1/2 cup molasses
- 1/4 cup pure maple syrup
- 3 Tbsp coconut oil (original called for palm shortening)
- 1 Tbsp coconut milk
- 1.5 cups almond flour & 1.5 cups coconut flour (It called for all almond flour)
- 2 tsp Epicure’s Gingerbread spice
- 1/2 tsp salt
- 1/2 tsp Baking soda
In 8 cup Multipot heat molasses to the boil, remove from heat. Add maple syrup, coconut oil and coconut milk and stir until well combined. In a bowl combine all dry ingredients, pour wet into dry and still only until fully blended. Refridgerate 20 mins (I didn’t cause my batter was stiff already due to my adaption of ingredients)/ Roll out between 2 pieces of parchment until about 1/4 inch thick. Cut with cookie cutters, bake @ 350 for 8-10mins on parchment lined cookie sheet.
Decorated with Epicure’s Chocolate Decorator. The idea for these girls was THE MOST chocolate possible, lol