• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In a large bowl, mix the dry ingredients together (almond meal, salt, spices and baking soda).
• In a separate bowl, whisk the wet ingredients together (honey, oil, almond extract, and egg).
• Create a crater in the center of the almond flour mixture.
• Pour the completely mixed wet ingredient mixture into the crater.
• Using a fork, start stirring the wet ingredients into the dry from the inside out.
• Keep stirring until you achieve an even consistency.
• Roll the dough into one large ball, wrap in plastic wrap, and refrigerate for approximately 30 minutes.
• Dust a pastry board with some almond meal.
• Place the chilled dough on top of the almond meal and dust all sides thoroughly.
• Using a rolling pen, roll out the dough until it is about 1/4 -1/8 inch thick.
• Cut out the gingerbread men and place on the parchment paper-lined baking sheet.
• Re-roll the leftover dough after you’ve cut out all the cookies and repeat the process above.
• Remember that when the dough gets sticky, simply dust with more almond meal.
• Bake for 13-14 minutes.
• Let cool for about 5 minutes, then enjoy!

Approximate Nutrition Facts:

• Serving size: 1 cookie
• Makes 3 dozen cookies
• 78 Calories; 6 g Fat; 2.4 g Protein; 3 g Sugar