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!

• Preparation Time: 10 mins
• Cooking Time: 8 mins
• Total Time: 18 mins
• Calories: 107 Calories

Ingredients

• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 1 tablespoon molasses
• ¾ cup brown sugar
• 2 teaspoons ground ginger
• 2 tablespoons coconut oil, melted
• 1 ½ cups blanched almond flour
• ¼ cup arrowroot

Recipe Instructions

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.