Caveman Gingerbread Cookies

These Caveman Gingerbread Cookies are baked with warm winter spices and cheery charm. You and your children will love making, decorating, and eating this delicious Maximized version of everyone’s favourite holiday cookie, that can be enjoyed anytime. Try shaping then in all different ways (people, snowflakes, stars, ornaments, etc.), and instead of candy, decorate them with unsweetened coconut flakes, organic dried fruits or berries, or raw nuts.

Caveman Gingerbread Cookies Recipe

Makes about 12-24 cookies, depending on shapes used

Ingredients

Dough:

• 2 1/2 cups finely ground almond meal
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup unsalted organic butter, softened or partially melted (coconut oil is an option)
• 5 drops of stevia
• 1 large organic free range egg
• 1 teaspoon organic vanilla extract

Glaze:

• 5 tablespoons of organic amaranth powder
• Stevia to taste
• Water

Toppings:

• dehydrated unsweetened raw organic coconut flakes
• organic raisins, cranberries, goji berries or other dried fruit (optional)
• ground raw almonds, pecans, hazelnuts, or other raw nuts

Directions

1. Preheat oven to 325F. Line a cookie sheet with parchment paper.
2. Combine the almond meal, cinnamon, ginger, cloves, and salt in a large bowl. In another bowl, add the butter, stevia, egg, and vanilla and combine well. Add the dry ingredients to the wet and mix thoroughly.
3. Pat out the dough on a piece of parchment until it is approximately 1⁄4 of an inch thick. Using your favourite holiday-shaped cookie cutter (people, snowflakes, stars, ornaments, etc.), make your cookies by pushing the cutter down into the dough wiggling it a little and lifting the cookie dough and cutter all together by pinching the cutter as you lift (a metal cutter works best). Transfer the cutter and dough to your parchment lined sheet and poke the dough out of the cookie cutter with your finger (it should release easily).
4. Bake until starting to brown, about 15 minutes. Let cool.
5. Mix the amaranth powder and stevia in a bowl with a few teaspoons of water. Continue to add water drop by drop while mixing until a runny paste is formed (the consistency should be the same a runny honey). The glaze will be very stiff and difficult to mix until the right amount of water is added – keep stirring and adding water drop by drop.
6. Brush the glaze on the cooled cookies and dredge them with the coconut flakes (you can press the coconut into the cookies to get thicker coverage). Set aside to let the glaze set up (about 15-20 minutes).