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!
Ingredients
- 1.5 cups blanched almond flour
- 0.25 cups arrowroot
- 2 teaspoons ground ginger
- 1 teaspoon salt
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons baking soda
- 2 tablespoons coconut oil , melted
- 0.75 cups brown sugar
- 1 tablespoon molasses
Instructions
-
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.
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4
Bake in the preheated oven until lightly golden, 8 to 10 minutes.
Nutrition Facts
Per serving
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