Let The Christmas Baking Begin

 So this week I'm finally diving into the Christmas baking.  To be honest I don't do anywhere near what I used to do but I still have a few that I really like to make.  Or should I say really like to eat!
I usually have to substitute and tweak a recipe so that I can actually eat it but sometimes this reworking really turns out well.  This just happens to be one of those recipes.  I really like these Gingerbread cookies because you don't feel as if your missing out on anything. I usually just do a half batch (enough for 2 cookie sheets).
                               
Almond Flour Gingerbread Cookies  
    (My half batch recipe makes about 20-24 cookies depending on the size of your cookie cutter)

2 3/4 cups Almond flour                               8 pitted Dates
1/2 tsp Baking Powder                                  3 Tbsp melted butter
1 tsp Cinnamon                                                 1 1/2 Tbsp Brown Rice Syrup
1/4 tsp Ginger                                                   1 Egg White
1/4 tsp Nutmeg                                                 1 tsp Vanilla (sugar free)

In a food processor mix the Almond Flour, Dates, Baking Powder, Nutmeg, Ginger and Cinnamon.  Blend everything until it's nice and crumbly.  Then add Brown Rice Syrup, melted Butter, Vanilla, and Egg White, mix until well combined and dough begins to form into a ball.
Remove dough and place it between two pieces of wax paper. Roll it out with rolling pin until it's about 1/8inch or so thick.  Place the dough in the fridge for about an hour or 15-20 minutes in the freezer.

Once the dough is nice and cold you can take it out and remove the top layer of wax paper. Using a cookie cutter cut dough into desired shapes. Gather up remaining dough and using the top later of wax paper again roll dough out and cut.
It's a sticky dough so use a little almond flour to help cut out shapes and the wax paper to transfer cookies to a baking sheet.

Bake at 250 for 25-35 minutes or until browned on the bottoms.  (Note: They freeze very well.)