Big and Soft Gingerbread Cookies - Clean eating, GF!
Tis the season to enjoy these festive and warmly spiced gingerbread cookies! Big, with a soft and cake-like texture that has just the right amount of chewiness around the edges, this gluten-free sweet treat is guaranteed to keep you holly and jolly!
Servings: 12
Calories: 231kcal
Ingredients
- ½ cup salted butter softened
- ½ cup organic coconut sugar
- ¼ cup raw cane sugar finely blended
- 1½ tbsp molasses (unsulphured)
- 2 tsp vanilla extract
- 1 tsp cinnamon powder
- 1 tsp fresh ginger grated
- ½ tsp ginger powder
- ¼ tsp Ground Nutmeg
- ¼ tsp ground black pepper
- ¼ tsp white pepper
- 1/16 tsp ground clove
- 1 large egg
- 1 tbsp organic coconut flour
- 2 cups blanched almond flour
- ½ tsp baking powder
- ¼ tsp Himalayan salt
Instructions
- In a medium-sized bowl, add your softened butter along with the coconut sugar, finely blended raw cane sugar. molasses, vanilla extract and gingerbread spice blend. Mix until everything is well combined into a smooth mixture.½ cup salted butter, ½ cup organic coconut sugar, ¼ cup raw cane sugar, 1½ tbsp molasses, 2 tsp vanilla extract, 1 tsp cinnamon powder, ½ tsp ginger powder, 1 tsp fresh ginger, ¼ tsp Ground Nutmeg, 1/16 tsp ground clove, ¼ tsp white pepper, ¼ tsp ground black pepper
- Add your egg into the gingerbread mixture and stir until fully incorporated.1 large egg
- Mix the coconut flour into the mixture and then add the blanched almond flour, baking powder and salt and fold everything until fully combined together.1 tbsp organic coconut flour, 2 cups blanched almond flour, ½ tsp baking powder, ¼ tsp Himalayan salt
- Place your gingerbread cookie dough into the fridge to chill for about 15 minutes while you preheat your oven to 350°F and prepare your baking trays by lining them with parchment paper.
- Divide your chilled dough into twelve portions and scoop them onto your parchment-lined trays. Note that your dough will be soft.
- Bake at 350°F for 12-15 minutes until they have spread out and edges are set with the undersides slightly browned, and the middles are soft but not wet. Do not attempt to move your cookies, they will be too soft and will need to cool first for at least 20 minutes to set up. Your cookies will set up with a soft middle and crispy/chewy outer edge.
Notes
- Only have one kind of ginger? Swap one out for the other: ¼ tsp of ground ginger powder is the equivalent of 1 tsp of freshly grated ginger.
- Don't have or want to use the coconut flour? Swap 1tbsp of coconut flour for 1/4 cup of almond flour.
Nutrition
Serving: 1cookie | Calories: 231kcal | Carbohydrates: 17g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 134mg | Potassium: 70mg | Fiber: 2g | Sugar: 11g | Vitamin A: 271IU | Vitamin C: 0.02mg | Calcium: 60mg | Iron: 1mg