Ginger Molasses Cookies (Gluten Free)

Step 1: Heat the molasses in a sauce pan over medium heat until runny. Stir in maple syrup or honey and coconut oil; remove from heat. Let cool slightly.

Step 2: In a bowl, stir together almond flour, ground ginger, pumpkin pie spice, salt and baking soda.

Step 3: Pour wet ingredients into dry and mix until fully blended. Fold in crystallized ginger. Refrigerate dough for 30 minutes.

Step 4: Preheat oven to 350° F. Line a baking sheet with parchment paper.

Step 5: Flour a working surface and rolling pin. Roll cookie dough out until about 1/4-inch thick.

Step 6: Cut with desired shaped cookie cutters and place on prepared baking sheet.

Step 7: Bake until golden brown, 10 to 15 minutes.

Step 8: Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Store in an airtight container for up to 1 week.