Gluten Free Gingerbread Cookies
These Gluten Free Gingerbread Cookies are moist, chewy, vegan friendly and just melt in your mouth good!
Ingredients
- 1 cup almond flour packed
- 3 tbsp coconut flour
- 2 tablespoons coconut oil
- ⅓ cup 85g cashew butter
- ¼ cup 85g molasses
- 1/3 cup coconut sugar
- 2 flax eggs 2 tbsp flax, 5 tbsp water -- let it sit for 5 mins
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ tsp all spice
- ½ teaspoon baking soda
- ½ teaspoon salt skip if you're using salted cashew butter
- ¼ teaspoon ground nutmeg
Sugar coating for cookies
- ¼ cup coconut sugar `
- ½ tsp cinnamon
- ¼ tsp ground ginger
Instructions
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
- In a bowl or stand mixer, beat together the coconut oil, cashew butter, molasses, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
- Add the ginger, cinnamon, baking soda, salt, nutmeg, almond flour, and coconut flour to the wet ingredients. Mix until well incorporated.
- In a separate small bowl, combine the coconut sugar, cinnamon, and ground ginger to roll the dough in.
- Use a small or medium-sized cookie scoop to form cookies and roll in the cinnamon-sugar mixture. Place 2” apart on the prepared baking sheet.
- Bake for 13 minutes or until the cookies have puffed, and edges are slightly brown.
- Let cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely. Enjoy!
Tried this recipe?Let us know how it was!