This recipe is a perfect grain-free, naturally sweetened and Paleo-legal alternative to the traditional wheat-based gingerbread cookies.  Made with almond flour and sweetened with honey and coconut sugar, these cookies turned out deliciously crunchy, chewy, and fragrant with holiday spices.

3 cups almond flour (and extra for rolling out dough)

3/4 cup coconut sugar

1/2 cup honey

4 egg yolks

4 Tablespoons powdered ginger

1 Tablespoon powdered cinnamon

1 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon sea salt

Dried currants for decorating

1. Pre-heat oven to 350 F.
2. In a mixing bowl, add the almond flour, coconut sugar, salt and spices and mix well.
3. In a separate bowl, whisk the honey and yolks together, and pour into the dry ingredients.
4. Knead the honey and yolks into the dry ingredients until you have a slightly sticky, well-formed ball of dough.
5. Sprinkle a rolling surface with extra almond flour, break off about 1/4 of the dough, form into a flattened ball, and set in the middle of the floured surface.  Sprinkle the top side with more almond flour, and roll out about 1/4-1/8 inch thick.
6. Cut out with cookie cutters, and carefully transfer to a parchment-lined cookie sheet.  Bake about 8-10 minutes, or until just slightly toasty around the edges.
7. Let the cookies cool slightly before moving them to a cooling rack.  They are very soft when they first come out of the oven, but harden as they cool.