Christmas is my favorite time of year because I can make as many cookies as I want, and no one asks any questions.
These Gingerbread Cookies are so fun and easy to make during the holidays especially if you have kids. Frosting is the best part, in my opinion!
These cookies are made with a combination of almond and coconut flour, so they are completely GRAIN FREE and GLUTEN FREE!
Recipe below:
1/2 cup melted and cooled coconut oil
1/2 cup coconut sugar
3 tablespoons molasses
2 eggs, at room temperature
1 teaspoon vanilla extract
2 cups packed blanched almond flour
3/4 cup coconut flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon salt
For icing:
I used Simple Mills vanilla frosting
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, eggs and vanilla extract.
Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough; sometimes using clean hands might be necessary. Let the dough rest for just a few minutes.Place dough between two sheets of parchment paper on a flat even surface. Roll out the dough so that it's approximately 1/4 inch thick.
Use cookie cutters of choice to cut the dough out and then place each shape on your prepared baking sheet about an inch apart. Place on a baking sheet, and bake for 8-10 minutes.
Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to finishing cooling
Serving Size: 1 cookie
Calories: 156
Sugar: 11.5g
Sodium: 190.4mg
Fat: 9.1g
Saturated Fat: 2.5g
Polyunsaturated: 1.4g
Monounsaturated: 3.6g
Trans Fat: 0g
Carbohydrates: 15.7g
Fiber: 1.7g
Protein: 2.9g
Cholesterol: 7.5mg
Recipe inspired and adapted by Ambitious Kitchen
If you gave this recipe a try, please leave comment below to let me know what you thought!