I made cookies with with this and they turned out so good. Easy to roll out and they take frosting very well. That is not something that usually happens when I make grain-free cookies.
(Original can be found here: Grain-Free Gingerbread Men & Gingerbread House
4c almond flour, like Honeyville (not almond meal!)
6 Tbsp coconut flour
1 c brown sugar or coconut sugar
1 tsp unflavored gelatin
1 1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground allspice
1 tsp ground ginger
10 tbsp pastured lard or palm shortening
1/2 c molasses (I subbed Steen's syrup since I didn't have molasses)
2 large eggsDirections:
Preheat oven to 350°F with the rack in the middle position. Sift dry ingredients together in a large bowl and whisk to incorporate. Add lard and cut into flour mixture with a pastry cutter until no visible lumps of lard remain. Add molasses and eggs and stir with fork until dough forms (If you have a food processor, check the original
for those instructions.)
Sprinkle a clean flat surface with coconut flour and roll out the dough until it is 1/4-inch thick. Cut the dough into cookies, or gingerbread house shapes, re-rolling as necessary until all the dough has been used. Place cookies on a parchment lined baking sheet. Bake cookies for 11 minutes or until slightly brown (my oven was full of cookies, and after 11 minutes they were not done yet. Ours went for more like 16, rotating the pans in-between). Let cool completely on a wire rack.
If desired, frost with Royal Icing
. We did and they were delicious.