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Gluten free almond flour gingerbread cookies
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 cookies 1x
- Category: Dessert
- Method: Baking
- Diet: Gluten Free
Description
Easy to prepare with basic, healthy ingredients, this simple cookie recipe couldn’t be any easier.
Because the recipe is flourless, dairy-free, and doesn’t contain a lot of excess sugar, it doesn’t taste just like classic gingerbread cookies, but it has its own benefits.
This recipe makes a small batch of cookies, so double the recipe if you want leftovers.
Ingredients
Scale
- 2 cups almond flour
- ¼ cup coconut sugar (or brown sugar)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together almond flour, coconut sugar, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Add melted coconut oil and vanilla extract. Mix until a dough forms.
- Wrap the dough in plastic wrap and chill for 20–30 minutes.
- Roll out the dough between two sheets of parchment paper to about ¼ inch thickness.
- Cut out cookies using gingerbread man or other cookie cutters. Transfer to the prepared baking sheet.
- Bake for 10–12 minutes, until edges are lightly golden.
- Let cool completely.
Notes
- 1. If using gingerbread cutter, freeze the dough for 30 minutes in the freezer. Roll out the dough into a thin sheet and use gingerbread men cookie cutter.
- If you don’t have nutmeg and cloves on hand, you can omit them and use 1/2 teaspoon of allspice.
Nutrition
- Serving Size: 2
- Calories: 407kcal
- Sugar: 10g
- Fat: 32g
- Carbohydrates: 38g
- Protein: 16g
