Perfect for the holidays, these soft gingerbread cookies are a sweet, indulgent treat, while still staying in the realm of a health food. Paleo, gluten-free, grain-free and dairy-free.
If you know me, you would know that I am a huge fan of anything that contains loads of cinnamon, ginger and nutmeg.
Chai is one of my favorite anytime drinks, cinnamon sugar almonds are a go-to snack, and of course, gingerbread cookies during the holidays! I’ve really been wanting them lately, so I figured it was about time to attempt some gingerbread cookies for myself.
These fluffy gingerbread cookies are pretty simple to make, as far as cookies go. Simply mix all of the dry ingredients together, ensuring that all of the clumps are removed. Then add in your wet ingredients and mix until fully-combined.
The dough can then be rolled out using a rolling pin, and then go to town using your favorite cookie cutters. I don’t own any cookie cutters, so I just formed mine into balls and then pressed them down on the cookie sheet. It’s that easy!
Once they come out of the oven, it’s time for the iconic icing that really make these fluffy gingerbread cookies special. You can use regular sugar, erythritol or coconut sugar for this step. Powdered sugar is the way to go for this, so the icing is nice and smooth.
If you don’t have any powdered sugar, don’t fret, it’s really simple to make yourself. Simply put the sweetener in the blender or spice grinder and pulse.
Next, you’ll want to add a bit of water or milk of your choice in with the powdered sugar, and stir until the desired icing consistency is achieved. You can also add in a splash of vanilla extract to give the icing extra flavor. It doesn’t get much simpler than that!
These fluffy gingerbread cookies are the bomb, you guys! I really hope you enjoy them, they really get me in the holiday spirit. If you give them a try, please leave a comment below and let me know what you think!
If you enjoyed these double chocolate mint cookies, you will definitely love these other cookie recipes!
- 1 cup almond flour blanched works best (4 oz, 113 g)
- 1/4 cup coconut flour (28 g)
- 1/4 cup granulated sweetener of choice (48 g)
- 2 tbsp apple pie seasoning (mixture of cinnamon, nutmeg and allspice) you can find it here
- 2 tbsp powdered ginger
- 1/2 tsp baking soda
- 4 tbsp butter or coconut oil room temperature
- 2 eggs
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons molasses
- 1/4 cup powdered sugar, coconut sugar or erythritol if you only have granulated, pulse in a blender (48 g)
- 3-4 tsp water or milk of your choice add as much as you need to achieve the desired icing texture
- splash vanilla extract optional
- Preheat oven to 350 F (175 C)
- Add all dry ingredients together in a bowl, mix thoroughly to remove all clumps.
- Add in room temperature butter, eggs, vanilla, apple cider vinegar and molasses. Mix until all ingredients are well-incorporated.
- Roll dough into balls approximately 1 inch in diameter, and place on a cookie sheet. Using your fingers, flatten them down until approximately 1/2 inch thick. Alternatively, the dough can be rolled out using a rolling pin, and cookie cutters can be used to form shapes. The dough will be sticky, so be gentle. Spreading some coconut flour onto the dough before rolling should help.
- Bake for 12-14 minutes, or until edges begin to darken.
- While the cookies bake, prepare the icing. Using 1/4 cup powdered sugar or erythritol, add water by the teaspoon until the desired consistency is achieved. A splash of vanilla extract can be added in to enhance the flavor, if desired.