Description
Indulge in the nostalgia of the holidays with these grain-free gingerbread cookies that pair the deep richness of molasses with a warm blend of festive spices. Featuring a soft, chewy center and a classic heritage flavor, this recipe uses simple pantry staples like almond flour and coconut sugar for a wholesome seasonal treat.
Ingredients
- 2 cups finely ground almond flour
- 1/2 teaspoon baking soda
- 1/3 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 pinch salt
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup dark molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Place almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and salt into a food processor and pulse 3-4 times to combine.
- Add the melted coconut oil, molasses, egg, and vanilla extract; process for 15-20 seconds until a cohesive, sticky dough forms.
- Transfer the dough to a glass bowl, wrap tightly, and refrigerate for at least 30 minutes to allow the dough to firm up.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop approximately 1.5 tablespoons of dough for each cookie, arrange them 2 inches apart on the tray, and gently flatten with your palm.
- Bake for 10-12 minutes, then let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack.
Notes
For the best results, ensure your egg is at room temperature so it doesn’t prematurely solidify the melted coconut oil. If you prefer a crunchier cookie, you can extend the baking time by 2 minutes, but keep a close eye on the edges to prevent burning. Storing these in an airtight container with a slice of apple can help maintain their soft texture for several days.
- Prep Time: 45 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American