Gluten-free Gingerbread Cookies - Soft & Chewy
These soft gluten-free gingerbread cookies are made without refined sugar or dairy—an anti-inflammatory holiday treat everyone can enjoy.
Ingredients
Cookie Dough:
- 3 cups Almond Flour
- 1/2 cup Arrowroot Powder
- 2 tbsp Coconut Flour
- 1 tbsp Ground Ginger
- 1 tbsp Ceylon Cinnamon
- 1 tsp Nutmeg
- 1 tsp Baking Soda
- 1/2 cup Coconut Oil softened slightly/room temperature
- 1/2 cup Coconut Sugar
- 1/4 cup Maple
- 1/2 tsp Vanilla
- 1-2 tbsp Fresh Ginger - Minced 1/2 - 1 inch ginger
- 1 Egg room temperature
Coconut Sugar-Spice Mixture:
- 1/4 cup Coconut Sugar
- 1 tsp Ginger
- 1 tsp Ceylon Cinnamon
- 1/2 tsp Nutmeg
Instructions
- In a bowl, whisk together almond flour, arrowroot powder, coconut flour, ground ginger, cinnamon, nutmeg, and baking soda. Set aside.
- In a stand mixer (or using hand mixers), beat coconut oil, coconut sugar, maple, and vanilla for 1–2 minutes until creamy.
- Add the fresh ginger and mix again. Beat in the egg until fully combined.
- Slowly mix in the dry ingredients until a dough forms.
- Chill the dough in the fridge for 30 minutes.
- Preheat your oven to 350℉. Lightly grease your baking sheet with coconut oil.
- In a small bowl, stir together the coconut sugar–spice mixture.
- Scoop and roll dough into 1-inch balls, slightly flatten each one, then toss in the sugar–spice mixture to coat. Arrange evenly on the baking sheet.
- Bake for 10–12 minutes.
- Let cookies cool on the baking sheet for 5–10 minutes before transferring to a cooling rack.
- Enjoy warm or at room temperature!
