Gluten-Free Vegan Gingerbread Cookies recipe

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Ingredients

1 ½ cups blanched almond flour
¼ cup arrowroot
2 teaspoons ground ginger
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon baking soda
2 tablespoons coconut oil, melted
¾ cup brown sugar
1 tablespoon molasses

Nutrition Info

107 calories
carbohydrate: 10.7 g
cholesterol: : -
fat: 6.7 g
fiber: 1.2 g
protein: 2.2 g
saturatedFat: 1.7 g
servingSize: -
sodium: 166.3 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  2. Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses, mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.

  3. Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.

  4. Bake in the preheated oven until lightly golden, 8 to 10 minutes.

Recipe Yield

18 cookies

Recipe Note

Ginger, almond flour, arrowroot, and molasses combine to perfection to make these crispy and sweet gluten-free vegan gingerbread cookies, just perfect for the holidays!

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