Gluten-Free Vegan Gingerbread Cookies

3.0
(2)

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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Prep Time:
10 mins
Cook Time:
8 mins
Additional Time:
40 mins
Total Time:
58 mins
Servings:
18
Yield:
18 cookies
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Ingredients

Original recipe (1X) yields 18 servings

  • 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

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.

Nutrition Facts (per serving)

107 Calories
7g Fat
11g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 107
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 9%
Sodium 166mg 7%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 2g 4%
Calcium 8mg 1%
Iron 0mg 1%
Potassium 27mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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