Almond Flour Gingerbread Cookies (Edit recipe)

145 recipes
|
193 followers

Naturally sweetened, gluten-free, and vegan, these easy almond flour gingerbread cookies are as delicious as they are cute. They're the perfect healthy holiday treat and so fun to decorate.

Share

Save

PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

9

Serves: 12

Ingredients

1.5 cups Almond Flour
0.25 cup Cornstarch, can sub arrowroot powder
2 tsp Ginger, Ground
0.5 tsp Cinnamon, Ground
0.5 tsp Salt
0.25 tsp Baking Powder
3 Tbsp Pure Maple Syrup, can sub sugar free, room temperature
2 Tbsp Molasses, blackstrap
2 Tbsp Coconut Oil, melted

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350ºF and prepare a cookie sheet with parchment paper. Set aside.
In a large mixing bowl stir together the almond flour, cornstarch, ginger, cinnamon, baking powder, and salt.
Add the maple syrup, molasses, and melted coconut oil, and stir until a sticky dough is formed. 
If you want to make cut-out gingerbread cookies, wrap the dough in saran wrap and place it in the freezer for 30 minutes or fridge for 2 hours.
If you want to make drop cookies, scoop the dough onto the prepared cookie sheet, press down gently, and bake.
Once the dough has been chilled, place it in the center of a large piece of parchment paper with another piece of parchment paper on top.
Use a rolling pin to roll the dough into a flat layer, no less than 1/4 inch thick. Use whatever cookie-cutter shape desired and press down firmly.
Pull away the excess dough and carefully place on the prepared cookie sheet. Re-roll the dough to create more shapes. Depending on the size of the cutter you use, you should end up with approximately 12 or so cookies.
Bake at 350ºF for 8-10 minutes for cookies with a soft center, or 12-14 minutes for crisp/hard cookie.
Allow them to cool completely on the pan before icing and serving. Enjoy!
Store leftover cookies in an airtight container in the fridge for up to a week or frozen for up to 6 months.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	84
Fat:	4 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	91 mg
Fiber:	0 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.