Servings: 12 Cookies
Gluten Free Gingerbread Cookies
Grain-Free Gingerbread Cookies are a fun and festive healthier holiday treat! Dairy-free, paleo, and delicious!
Equipment
- baking sheet
Ingredients
- 1 1/2 cups super fine almond flour tightly packed
- 4 Tbsp tapioca flour or arrowroot flour
- ½ tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 Tbsp fresh ginger peeled and grated (or 2 tsp ground ginger)
- 1/4 cup pure maple syrup
- 1 Tbsp unsulphered molasses
- 2 Tbsp coconut oil melted and cooled
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Add the almond flour, spices, baking powder and sea salt to a large mixing bowl and mix well to combine the dry ingredients.
- Pour in the pure maple syrup, molasses and melted coconut oil and mix well until a thick, sticky dough forms. Note: if you have a stand mixer or an electric hand mixer, feel free to use it here.
- Use a spoon to scoop out mounds of cookie dough. Form the dough into cookie shapes (they will bake to the same size and shape you form them into) and place them on a baking sheet.
- Bake for 9 to 14 minutes or until browned around the edges (bake 9 for chewier soft cookies and 12-14 for snappy cookies).
- Allow cookies to cool completely before removing from the cookie sheet and enjoying.
Notes
If you don't have nutmeg and cloves on hand, you can omit them and use 1/2 teaspoon of allspice
To make cutout gingerbread men, freeze the dough for 30 minutes in the freezer. Roll out the dough into a thin sheet and use gingerbread men cookie cutters or other cookie shapes to make cutouts. Bake for 12 to 14 minutes or until the edges are golden brown.
Nutrition
Serving: 1of 10, Calories: 163kcal, Carbohydrates: 8g, Protein: 3g, Fat: 13g, Fiber: 1g, Sugar: 5g