Old-fashioned, yet modern, gingerbread cookies. They taste like homestyle favorites, but are grain-free, gluten-free & vegan, plus they are incredibly easy to make! They are perfect for gift-giving, or for keeping on hand all season long.
‘Tis the season to make gingerbread cookies!
These lovelies are a riff on my 3-ingredient Almond Flour Cookies. They are packed with ginger & spice goodness, plus the distinctive flavor of molasses, which makes any kind of gingerbread sing.
These cookies have are soft, but also have some chewiness. They are pretty amazing, if I do say so myself. They are also:
*Made with a limited number of readily available ingredients
*Vegan (dairy -free & egg-free)
The dough is as easy as my other almond flour cookies, although it might take up to 2 minutes (instead of 1) to prepare t, since measuring the molasses is, well, as slow as molasses :).
I used a combination of coconut sugar and molasses to sweeten the cookies. I have some options for substitutes: brown sugar in place of coconut sugar, and maple syrup in place of molasses, in case you want a lighter flavor gingerbread. Keep in mind that venturing beyond the suggested substitutes will most likely lead to very different results, so experiment with caution!
I tried making these with all molasses (ugh, far too strong), part molasses & part maple (close, but still not right), but finally got it right with the sugar-molasses combo, specifically 2-1/2 tablespoons coconut sugar and 2-1/2 teaspoons molasses. The dough is dark and thick, but still moist:
You can scoop these directly onto a cookie sheet, or you can dip/sprinkle in turbinado (raw) sugar for some added sparkle. If you cannot decide, follow my lead and do some with and some without.
One of the many beauties of egg-free baking is that recipes can be scaled small, (this recipe yields 10 cookies) or easily multiplied into larger batches without issues. The dough is so easy, you could just mix a new portion with each tray of cookies.
Let’s face it, you’re going to want another batch.
Here’s a side-by side of the sugar-coated and plain cookies. My son actually preferred the plain. A tiny Christmas miracle!
Keeping with gingerbread tradition, these cookies continue to taste wonderful–in both taste and texture–after several days at room temperature.
Happy holiday baking!
Making this recipe? I would love to see it!
Instagram: Tag @powerhungycamilla and hashtag #powerhungrycamilla
Facebook: Tag @powerhungyblog and hashtag #powerhungryblog
Twitter: Tag @camillacooks and hashtag #camillacooks
- 1 cup blanched almond flour (not almond meal)
- 2 and ½ tablespoons coconut sugar
- 1 and ½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ⅛ teaspoon fine sea salt
- pinch of ground cloves
- 2 tablespoons water
- 2 and ½ teaspoons dark molasses
- Optional: Turbinado (raw) sugar for sprinkling on cookies before baking
- Preheat the oven to 350F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk the almond flour, coconut sugar, ginger, cinnamon, baking powder, salt and cloves. Add the water and molasses, stirring until completely blended.
- Drop by rounded tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart. If desired, sprinkle cookies with turbinado (raw) sugar.
- Bake in the preheated oven for 13 to 16 minutes until surface of cookies appears dry and they are set at the centers.
- Remove from the oven and cool for 2 minutes on the baking sheet. Transfer cookies to a cooling rack and cool completely.
Sugar Options: (1) An equal amount of packed brown sugar can be used in place of the coconut sugar; (2) For a lighter-flavored cookie, an equal amount of maple syrup (or honey, if not vegan) can be used in place of the molasses.