Gluten-Free Gingerbread Cookies
These Gluten-Free Gingerbread Cookies are soft, chewy and so easy to make in just one bowl. The paleo cookie dough is perfectly spiced and rolls out like a dream! Includes step-by-step photos and paleo and low carb sweetener options.
Ingredients
- 2 cups superfine blanched almond flour
- 1/2 cup Lakanto sugar-free maple syrup OR pure maple syrup for paleo
- 2 tablespoons molasses , we use organic blackstrap but you can sub with fancy molasses if you prefer
- 1 tsp pure vanilla extract
- 1 tsp ground ginger
- 1 teaspoon ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp allspice
- 1/8 tsp fine sea salt – optional but if you add just a tiny pinch it helps to enhance the flavor and balance out the sweetness
Instructions
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MAKE THE DOUGH: In a large mixing bowl, add the flour, sweetener, molasses, vanilla, ground ginger, cinnamon, cloves, allspice and salt. Mix until a dough starts to form. Knead dough with your hands and form into a large ball.
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CHILL: Wrap the dough in plastic wrap and freeze for 15 minutes. Chilling the dough is essential since freshly made cookie dough is too warm to work with and will cause your cookies to spread.
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PREP THE BAKING SHEET: Meanwhile, preheat the oven to 250F and line a large baking sheet with parchment paper,
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ROLL OUT DOUGH: Remove dough from fridge and roll into 1/4″ thickness in between two large pieces of parchment paper.
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CUT INTO SHAPES: Use cookie cutters to cut out into shapes – carefully lift and place cookies onto lined baking sheet. Use a silicon spatula as needed. Re-roll scraps and repeat.
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BAKE: Bake in preheated oven for 20-25 minutes, rotating halfway though, until cookies are just slightly golden on the bottom. If you like crispy vegan gingerbread cookies, bake for slightly longer, checking often so they don't burn.
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COOL: Allow to cool for 15 minutes before transferring to a cooling rack to cool completely.
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DECORATE: Decorate with frosting, powdered sugar of your choice, sprinkles or enjoy as is.
Recipe Video
Recipe Notes
How to store:
Refrigeration: These fun and festive vegan gingerbread cookies can be stored in an airtight bag or container at room temperature for up to 5 days. You can also store them in the fridge for up to 10 days. The uncooked dough can be stored in the fridge for up to a week.
Freezer: For longer-term storage, consider freezing the dough or baked cookies. Place them in an airtight bag, and freeze them for up to 3 months. Thaw at room temperature or in the fridge before eating. You can also freeze the uncooked vegan gingerbread cookie dough for up to 3 months.