Soft Gluten Free Gingerbread Cookies
These soft gluten free gingerbread cookies are melt-in-your mouth amazing. Warm ginger and cinnamon spices, with a pillow-y soft almond flour base. These cookies are about to be your new favourite!
Servings: 12 cookies
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 2 tablespoon melted coconut oil
- ¼ cup maple syrup
- 1 teaspoon vanilla
- ¼ cup molasses
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon ginger
- ⅛ teaspoon Nutmeg
- Pinch of salt
- ¼ cup coconut sugar or brown sugar
Instructions
- Preheat oven to 350F and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl combine almond flour, baking powder, spices and salt and set aside.
- In another medium sized bowl, combine coconut oil, maple syrup, vanilla and molasses and whisk until smooth
- Slowly add the flour mixture to the wet ingredient mixture and stir until combined.
- Place dough in the fridge for at least 30 minutes (this is important- do not skip this step)!!
- Once chilled, remove dough and roll into balls (about 2 tablespoon worth).
- Roll balls in coconut sugar and place on a prepared baking sheet, gently press down on each cookie dough ball using the palm of your hand (until dough is about ½ an inch thick).
- Bake for about 12 minutes at 350F.
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