Almond Flour Gingerbread Cookies

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These Almond Flour Gingerbread Cookies are a gluten-free and dairy-free version of the classic gingerbread man and they are ready in just about 20 minutes!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-gingerbread-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time10

Total Time20

Servings: mini gingerbread cookies

Calories: 58.4kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Almond Flour (note 1)
5 tablespoons Tapioca Flour (note 2)
2 teaspoon Ground Ginger
1 teaspoon Cinnamon
¼ teaspoon Baking Soda
2 tablespoons Coconut Oil melted, cooled (note 3)
¼ cup Maple Syrup (note 4)
1 tablespoon Blackstrap Molasses (note 5)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Lightly oil paper with cooking oil spray.
In a mixing bowl, whish almond flour, baking soda, tapioca flour, ginger, and cinnamon.
Add the maple syrup, melted coconut oil, and molasses, and stir with a rubber spatula, or knead with your hands to form a consistent cookie dough ball. The batter should be sticky but easy to combine into a ball.
Set the dough aside for 10 minutes.
Line a large piece of parchment paper in front of you, place the cookie dough in the center of the paper, place another piece of parchment paper on top, and use a roller pin to roll. The thinner you roll the dough, the crispier the cookies will be. I like gingerbread to be a bit soft and chewy in the center, and roll the dough to about 1/4-inch thick (0.5 cm ).
Use a cookie cutter to cut out gingerbread shape and release on the prepared baking sheet.
Reuse leftover dough to reform a cookie dough ball and follow the same process of rolling/cutting to form more cookies from the dough.
Bake the cookies for 8-9 minutes at 350 °F (180 °C) until just golden brown for a soft, chewy center or for 10-11 minutes for darker, crispier cookies.
Let the cookies cool down on the baking sheet for 10 minutes then on a cooling rack.
Decorate with my vegan royal icing recipe if desired.

Notes

Note 1: Almond meal works too, but the texture will be a bit gritty.

Note 2: Arrowroot powder works as well.

Note 3: Any light-flavored oil, like light olive oil, works.

Note 4: Any liquid sweetener can be used.

Note 5: You can swap molasses for an extra tablespoon of maple syrup.

Storage: Store the cookies in an airtight cookie jar in a dark place for up to 4 days, no need to refrigerate.

Nutrition