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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 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
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Step 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.
Step 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.
Step 4
Bake in the preheated oven until lightly golden, 8 to 10 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 107 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat2g | 9% |
| Sodium166mg | 7% |
| Total Carbohydrate11g | 4% |
| Dietary Fiber1g | 4% |
| Total Sugars7g | |
| Protein2g | |
| Calcium8mg | 1% |
| Iron0mg | 1% |
| Potassium27mg | 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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