Treat a holiday sweet tooth to a crunchy, crispy bite of this gluten-free, refined sugar-free, paleo cookie brittle flavored with the spices of gingerbread.
Course:
Dessert
Cuisine:
Paleo
Servings: 48"cookies"
Ingredients
1 1/4 cup almond flour
3/4 cupcoconut flour
3/4 cupsugar substitute like a stevia blend for baking or coconut sugarcup-for-cup equivalent
2teaspoonsground ginger
2teaspoonsground cinnamon
1/2teaspoonground cloves
1 teaspoonsalt
1cupbutter, softened
1/4 cup mollasses
Instructions
Preheat the oven to 350° F and line a rimmed baking sheet with parchment paper.
In a medium bowl mix, together almond flour, coconut flour, sugar alternative, ginger, cinnamon, cloves and salt until combined.
Next, stir in softened butter and molasses until everything incorporated.
Dump out onto the parchment-lined 13 ” x 18” pan and form into rectangle approximately the size of the pan and ¼” deep. Press with palms of hand or bottom of glass to spread out and keep a uniform consistency.
Bake for 20 minutes or until turning golden brown.
Remove and quickly slice into diagonals. Let cool at least 30-45 minutes before removing from the pan. Alternatively, you can let cool in one big hunk and break into random-sized pieces later.