Gingerbread Cookies
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.
Servings: 18 cookies
Ingredients
Cookies
- 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
Icing
- 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
Instructions
- 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.
Notes
Nutrition Facts (per cookie, recipe makes 18 cookies): 79 calories, 6 g fat, 11 g total carbs, 2 g fiber, 4 g erythritol (5 g net carbs), 2 g protein