From the Farm:

Honey Gingerbread Cookies or House

Nature Nate’s Honey Gingerbread Cookies or House

Honey Gingerbread Cookies or House

10 minutes 30 minutes 1 house or 24 cookies

Raw honey is used instead of molasses to create paleo, gluten-free and grain-free cookies.

Ingredients:

FOR THE COOKIES:

½ cup coconut oil, melted

2/3 cup Nature Nate’s Raw & Unfiltered Honey

1 egg

4 cups almond flour

½ cup coconut flour

½ teaspoon salt

1 Tbsp ground ginger

1 Tbsp cinnamon

1 Tbsp vanilla

 

FOR THE ICING:

2 egg whites

5 cups organic powdered sugar

¼-½ teaspoon lemon juice

Directions:

For the cookies:

Heat oven to 350ºF.

Combine all cookie ingredients together in a stand mixer.

Roll dough between two sheets of parchment paper, until ½”-1/4” thick.

Cut into desired shapes.

Remove extra dough and transfer parchment paper with cookie cutouts to a large baking sheet.

Bake for 8-10 minutes (for softer cookies) or 15-20 minutes (for gingerbread house pieces).

Cool completely before frosting.

 

For the icing:

In a stand mixer fitted with the whisk attachment, beat egg whites until stiff peaks form.

Add powdered sugar, whipping until mixture is smooth.

Add just enough lemon juice to make the icing the texture of thick paste.

Transfer to icing bags.

Pipe onto cooled gingerbread.

 

NOTE: To create the gingerbread house, we used the Memory Making Gingerbread House Bake Set [LINK: https://www.amazon.com/2090-Gingerbread-7-Piece-Cookie-Directions/dp/B000I7N70A/ ]

Honey Gingerbread Cookies or House

Ingredients:

FOR THE COOKIES:

½ cup coconut oil, melted

2/3 cup Nature Nate’s Raw & Unfiltered Honey

1 egg

4 cups almond flour

½ cup coconut flour

½ teaspoon salt

1 Tbsp ground ginger

1 Tbsp cinnamon

1 Tbsp vanilla

 

FOR THE ICING:

2 egg whites

5 cups organic powdered sugar

¼-½ teaspoon lemon juice