These paleo ginger/sugar cookie hybrids are delicious and fun to make. Make sure you have a rolling pin to get the proper depth to the cookies. I used wax paper to roll it out and then used christmas tree and star cookie cutters for my holiday theme. These are great for decorating with kids, so using a paleo compliant icing (or not if your kids are fine with sugar), some sprinkles, and you are in the holiday spirit.
1/3 cup Ghee
1/2 cup maple sugar
3 tbsp coconut sugar
2 eggs room temp
1 2/3 cups blanched almond flour
1/4 cup coconut flour
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
1 tsp ground ginger
Once you mix these ingredients together you need to create a ball of dough with it. Let it chill in the fridge for an hour or loner if you are prepping ahead of time.
Heat oven to 350. Once your dough has cooled, place in in between two pieces of wax paper. Use a rolling pin to flatten the dough to your desired size, mine were about 1/4-1/3 of an inch. Use cookie cutters to create the shape you want. When you push down, I would push hard and wiggle it around a bit to make sure it is easy to peel off the wax paper. Paleo dough isn’t as strong as non-paleo so use gentle hands getting them off!
Place on parchment paper and bake in oven for about 15 minutes, or until slightly browned on edges.