Popular - Dessert
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!
Prep 10 mins Cook: 8 mins Additional: 40 mins Total: 58 mins Servings: 18 Yield: 18 cookies
Gluten-Free Vegan Gingerbread Cookies
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
Dessert 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.
Servings Per Recipe:18 Calories: 107 % Daily Value * Protein: 2.2g 5% Carbohydrates: 10.7g 4% Dietary Fiber: 1.2g 5% Sugars: 6.9g Fat: 6.7g 10% Saturated Fat: 1.7g 9% Vitamin A Iu: 0.5IU Folate: 0.1mcg Calcium: 8.4mg 1% Iron: 0.1mg 1% Magnesium: 3.6mg 1% Potassium: 27.3mg 1% Sodium: 166.3mg 7% Calories From Fat: 59.9
*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.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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