Old-fashioned gingerbread cookies with a modern makeup! 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.
- 1 cup blanched almond flour (not almond meal)
- 2 and 1/2 tablespoons coconut sugar
- 1 and 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- pinch of ground cloves
- 2 tablespoons water
- 2 and 1/2 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.
Storage: Store the cookies in an airtight container at room temperature for 4 days (in a cool room; if it is hot, store in the refrigerator), the refrigerator for 1 week or the freezer for up to 6 months.
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.
- Category: Dessert, Cookies
- Serving Size: 1 cookie
- Calories: 81
- Sugar: 4.6 g
- Sodium: 54.1 mg
- Fat: 5.6 g
- Saturated Fat: 0.4 g
- Carbohydrates: 6.9 g
- Fiber: 1.3 g
- Protein: 2.4 g
- Cholesterol: 0 mg