Yield 1 house or 24 cookies
Prep Time 10 minutes
Total Time 30 minutes
Ingredients
FOR THE COOKIES:
- ½ cup coconut oil, melted
- 2/3 cup Nature Nate’s Raw & Unfiltered Honey
- 1 egg
- 4 cups almond flour
- ½ cup coconut flour
- ½ teaspoon salt
- 1 Tbsp ground ginger
- 1 Tbsp cinnamon
- 1 Tbsp vanilla
FOR THE ICING:
- 2 egg whites
- 5 cups organic powdered sugar
- ¼-½ teaspoon lemon juice
Directions
For the cookies:
Heat oven to 350ºF.
Combine all cookie ingredients together in a stand mixer.
Roll dough between two sheets of parchment paper, until ½”-1/4” thick.
Cut into desired shapes.
Remove extra dough and transfer parchment paper with cookie cutouts to a large baking sheet.
Bake for 8-10 minutes (for softer cookies) or 15-20 minutes (for gingerbread house pieces).
Cool completely before frosting.
For the icing:
In a stand mixer fitted with the whisk attachment, beat egg whites until stiff peaks form.
Add powdered sugar, whipping until mixture is smooth.
Add just enough lemon juice to make the icing the texture of thick paste.
Transfer to icing bags.
Pipe onto cooled gingerbread.
NOTE: To create the gingerbread house, we used the Memory Making Gingerbread House Bake Set
