Chewy Gingerbread Cookies
A deliciously spiced clean, gluten-free, vegetarian gingersnap cookie that is perfect for the holidays or any other time of the year!
Servings: 18
Calories: 122kcal
Ingredients
- 2 cups blanched almond flour or unblanched
- 2 tbsp organic coconut sugar
- ¼ tsp Himalayan salt
- ½ tsp baking soda
- 2 tsp ground ginger
- 1 ½ tsp cinnamon powder
- ¼ tsp Ground Nutmeg
- ¼ tsp ground clove
- ⅓ cup honey (or unsulphured molasses)
- ¼ cup coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Combine all dry ingredients in a bowl (almond flour, coconut sugar, salt, baking soda, spices).
- Add the coconut oil, vanilla extract and honey to the dry ingredients and combine until a soft dough forms.
- Shape the dough into a log that is about 2" - 2.5" thick, wrap it in parchment paper and chill it for 10 minutes (or more if needed until it's set and firmed up).
- Once the dough is chilled enough to be handled, cut into 36 even slices and place each round onto a parchment lined baking tray, leaving about 1" between each cookie on all sides to compensate for spread.
- Bake at 350°F (175°C) for 10-12 minutes, or until you see the edges leading to the bottom beginning to brown slightly.
- Remove the tray from the oven, your cookies will be soft, leave them on the tray to cool and set.
- Store your cookies in an airtight container or cookie tin at room temperature or in the fridge for up to a week. You can also freeze your uncooked cookie dough log for up to two months before use.
Notes
- Substitute the honey for unsulphured molasses to make this recipe vegan-friendly or for a more traditional gingerbread flavor. Note that the molasses will alter the color of the dough so keep an eye on your cookies while baking since the darker dough makes it difficult to tell when they're done.
- Using whole almond flour (aka unblanched or almond meal) makes the dough softer. Blanched almond flour is preferred for this recipe to yield the best results but cookies made using whole almond flour will still come out tasting great.
- At first the cookies will be soft as they come out the oven but they do firm up as they cool and set into a chewy texture.
- The nutritional information is calculated for a serving of 2 cookies out of a batch of 36 rounds.
Nutrition
Serving: 2cookies | Calories: 122kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Sodium: 70mg | Potassium: 6mg | Fiber: 1g | Sugar: 7g | Calcium: 28mg | Iron: 1mg