Almond Flour Gingerbread Cookies

• servings: 26 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 1/2 cup Almond Flour (note 1)

5 tablespoons Tapioca Flour (note 2)

2 teaspoon Ground Ginger

1 teaspoon Cinnamon

1/4 teaspoon Baking Soda

2 tablespoons Coconut Oil (melted, cooled (note 3)

1/4 cup Maple Syrup (note 4)

1 tablespoon Blackstrap Molasses (note 5)

Directions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Lightly oil paper with cooking oil spray.

In a mixing bowl, whish almond flour, baking soda, tapioca flour, ginger, and cinnamon.

Add the maple syrup, melted coconut oil, and molasses, and stir with a rubber spatula, or knead with your hands to form a consistent cookie dough ball. The batter should be sticky but easy to combine into a ball.

Set the dough aside for 10 minutes.

Line a large piece of parchment paper in front of you, place the cookie dough in the center of the paper, place another piece of parchment paper on top, and use a roller pin to roll. The thinner you roll the dough, the crispier the cookies will be. I like gingerbread to be a bit soft and chewy in the center, and roll the dough to about 1/4-inch thick (0.5 cm ).

Use a cookie cutter to cut out gingerbread shape and release on the prepared baking sheet.

Reuse leftover dough to reform a cookie dough ball and follow the same process of rolling/cutting to form more cookies from the dough.

Bake the cookies for 8-9 minutes at 350 °F (180 °C) until just golden brown for a soft, chewy center or for 10-11 minutes for darker, crispier cookies.

Let the cookies cool down on the baking sheet for 10 minutes then on a cooling rack.

Decorate with my vegan royal icing recipe if desired.

Nutrition

• Serving Size: 1 mini cookie
• Calories: 58.4 kcal
• Total Fat: 4.3 g
• Saturated Fat: 1.1 g
• Unsaturated Fat: 0.12 g
• Sodium: 0.3 mg
• Total Carbohydrate: 4.6 g
• Dietary Fiber: 0.7 g
• Total Sugars: 2.1 g
• Protein: 1.4 g