Almond Flour Gingerbread Cookies
Almond flour gingerbread cookies are perfectly spiced, crunchy, and super easy to make! I look forward to making these gingerbread "hugs" every year - they're adorable & so fun! This gingerbread recipe is vegan, paleo, gluten-free, and refined sugar-free.
Ingredients
- 1 1/2 cup almond flour
- 1/4 cup tapioca flour *arrowroot also works
- 2 tbsp melted coconut oil or butter
- 1/4 cup maple syrup
- 1 tbsp molasses
- 3/4 tsp ground cinnamon
- 1/4 tsp baking powder
- 2 tsp ground ginger
- 1 1/2 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Make the dough - in a large mixing. bowl, you'll combine all of the ingredients until the dough forms.
- Chill the dough - Cover the bowl with a lid or plastic wrap and place in the fridge for preferably 2 hours (this allows the flavors to really come through the dough).
- Cut out cookies - Place a sheet of parchment paper on the counter and drop the dough onto it. Place another sheet over-top of the dough. Using a rolling pin, roll the dough out to about 1/4" thick. Use your cookie cutter to cut our the gingerbread men. Then transfer the parchment paper to a large baking sheet.
- Make the "hugs" (optional) - If you want to make the "hugs", simply roll small pieces of parchment paper into balls. Place in the center chest of the gingerbread man and gently fold the arms into it, letting them rest on the ball.
- Bake - bake at 350F for 10-11 minutes, until golden around the edges and slightly golden in the center. Let them cool completely before removing the ball of parchment. Then you can place a square of chocolate, candy cane, etc. in between their hands and add edible eyes if you'd like!
Video
Notes
- DON'T skip chilling the dough! This allows the flavors of the spices to really work into the dough and creates a more delicious cookie!
- Adjust the crispiness of your cookies - for soft, chewier cookies, roll the dough to ¼" and for crispier cookies, roll the dough thinner. Be careful & watch them closely while baking to avoid over-baking!
- Roll the dough between two pieces of parchment paper for easy handling – This will help prevent sticking and makes transferring the cookies to the baking sheet a breeze.
- Storage - These cookies can be left out at room-temp for awhile. Store leftover cookies in an airtight container and store them in the fridge for up to a week. You can also freeze these cookies for up to 3 months.
- Gingerbread "hugs' - You can place a square of chocolate, a marshmallow, or even a candy cane between their hands! Get creative! I also like to melt a little chocolate to use to stick edible eyes onto their faces!