Gluten-Free Vegan Gingerbread Cookies
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!
- Serves: 18 persons
- 1½ cups blanched almond flour
- ¼cup arrowroot
- 2teaspoons ground ginger
- 1teaspoon salt
- ½teaspoon ground cinnamon
- ½teaspoon baking soda
- 2tablespoons coconut oil, melted
- ¾cup brown sugar
- 1tablespoon molasses
Step 1Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Step 2Combine 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 3Roll 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 4Bake in the preheated oven until lightly golden, 8 to 10 minutes.