Description
Experience a tender and chewy holiday treat with this grain-free gingerbread recipe. By combining almond flour with the natural moisture of molasses, these cookies stay soft for days while delivering a deep, vintage spice flavor that is both gluten-free and dairy-free.
Ingredients
- 2 cups (220g) fine-ground almond flour
- 1/2 cup (76g) coconut sugar
- 3 tablespoons molasses
- 1 large egg
- 2 tablespoons coconut oil, melted and cooled
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Place the almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and salt into a food processor and pulse 3 to 4 times to remove lumps.
- Add the melted coconut oil, molasses, egg, and vanilla extract; process for 15 to 20 seconds until a dark, fragrant dough forms.
- Transfer the dough to a bowl, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes to firm up the fats.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a large baking sheet with parchment paper.
- Scoop out 1 1/2 tablespoons of dough for each cookie, place them 2 inches apart on the sheet, and gently press down with your palm to flatten.
- Bake for 10 to 12 minutes until edges are set, then let cool on the pan for 5 minutes before moving to a wire rack.
Notes
For the best results, use a fine-ground almond flour rather than a coarse almond meal to ensure a smooth, cookie-like texture. If your kitchen is particularly warm and the dough becomes too sticky to handle, simply chill it for an additional 15 minutes. These cookies can be stored in an airtight container at room temperature for up to one week.
- Prep Time: 40 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American