Gluten-Free Vegan Gingerbread Cookies
These gluten-free vegan gingerbread cookies are crisp around the edges and chewy on the inside. They're loaded with flavor and warmly spiced. These cookies are the perfect homemade Christmas gift and make a tasty and nutritious addition to a holiday dessert table.
- 1/2 cup creamy almond butter
- 1/2 cup coconut flour
- 1/4 cup blackstrap molasses
- 1/4 cup maple syrup
- 1 teaspoon white or apple cider vinegar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- Pinch of ground nutmeg
- Pinch of ground cloves
Preheat the oven to 375 degrees Fahrenheit.
Add the almond butter, maple syrup, blackstrap molasses, vinegar, cinnamon, ginger, nutmeg, cloves, and salt to a mixing bowl and use a whisk to mix well.
Add the coconut flour and baking soda then use a spoon or your hands to mix thoroughly until it has the consistency of a cookie dough (it may take a couple of minutes to get a consistency that's firm enough to roll into balls).
Use your hands to roll the dough into 12 evenly sized balls and place them on a sheet pan lined with parchment paper.
Use your fingers to press the cookie dough balls down into flatter circle shapes.
Bake at 375 degrees Fahrenheit for 12 minutes.
Allow the cookies to cool for at least 10 minutes before serving.
- Store these gluten-free vegan gingerbread cookies in an airtight container for up to five days or in the freezer for up to six months.
Serving: 1Cookie | Calories: 124kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 84mg | Potassium: 197mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg