How to Make Gluten-Free Vegan Gingerbread Cookies - A Step-by-Step Guide

Looking for a tasty treat that's both gluten-free and vegan? Look no further than these delicious Gingerbread Cookies! They're perfect for the holiday season, but they're so tasty, you'll want to enjoy them all year round. These cookies are soft, chewy, and full of warm gingerbread flavor. Plus, they're easy to make and perfect for sharing with friends and family.

If you're gluten-free or vegan, you may have noticed that it can be challenging to find tasty baked goods that meet your d...

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Ingredients

  • 1 ½ cups blanched almond flour
  • ¼ cup arrowroot
  • 2 teaspoons ground ginger
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • 2 tablespoons coconut oil, melted
  • ¾ cup brown sugar
  • 1 tablespoon molasses

Information

  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Additional Time: 40 mins
  • Total Time: 58 mins
  • Servings: 18
  • Yield: 18 cookies

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
  • Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
  • Bake in the preheated oven until lightly golden, 8 to 10 minutes.
  • Nutrition

    107 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Sodium: 166mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 1g
    • Total Sugars: 7g
    • Protein: 2g
    • Calcium: 8mg
    • Iron: 0mg
    • Potassium: 27mg