Grain-Free Gingerbread Cookies | Primal Palate | Paleo Recipes

Preheat the oven to 350F. Cover a large baking pan with a nonstick pad or parchment paper and set aside.In a large mixing bowl, whisk together the dry ingredients (almond flour through cloves). Set aside.In a smaller bowl, whisk together the wet ingredients (eggs through butter or oil).Pour the wet ingredients into the dry and stir to thoroughly combine, scraping the sides and buttom to make sure all ingredients are incorporated. If your batter is too thin, set aside for 5 minutes to allove the coconut flour to absorb the liquid.Use a spoon or cookie scoop to make 1 Tablespoon balls of dough and place about 2 inches apart on the cookie sheet. Sprinkle tops with additional sweetener if desired.Bake for 13-15 minutes, and cool 5 minutes on cookie sheet before transferring to a wire rack to cool completely.