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!
Ingredients
- ½ cups blanched almond flour: 1 piece
- arrowroot: 0.25 cup
- ground ginger: 2 tsp
- salt: 1 tsp
- ground cinnamon: 0.5 tsp
- baking soda: 0.5 tsp
- coconut oil: 2 Tbsp (melted)
- brown sugar: 0.75 cup
- molasses: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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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.
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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.
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Bake in the preheated oven until lightly golden, 8 to 10 minutes.
