Soft, Gluten-Free Gingerbread Cookies Recipe
These soft and chewy gluten-free gingerbread cookies blend sweet cinnamon and a hint of vanilla with zingy ginger and molasses. They're surprisingly simple to make, fun to decorate, and so delicious!
Calories 1620kcal
Equipment
- rubber spatchula
- cookie cutters
- baking sheet
Ingredients
- 1½ cups blanched almond flour
- ¼ cup arrowroot flour (or tapioca starch, plus more for rolling the dough)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch ground cloves (approximately 1/16 tsp)
- ⅛ tsp sea salt
- ¼ tsp baking powder (here's how to make baking powder substitute if you don't have it on hand)
- ¼ cup maple syrup
- 2 tbsp unsulphured blackstrap molasses
- 2 tbsp unsalted butter (melted - can substitute coconut oil or sustainably harvested palm shortening if dairy-free)
- ¼ tsp vanilla extract (how to make vanilla extract)
Instructions
- Place the dry ingredients (almond flour, arrowroot/tapioca, ginger, cinnamon, cloves, salt and baking powder) in a food processor and pulse until the spices are evenly distributed. (If you don't have a food processor, you can do this step in a large bowl. The final cookie may have more color variation but it will taste just as delicious.)
- Add the wet ingredients (maple syrup, molasses, butter/coconut oil/palm shortening, and vanilla) then process until the dough is well-combined. (If you don't have a food processor, you can do this step in a large bowl.)
- Use a rubber spatula to scoop the dough onto parchment paper, then wrap the paper around the cookie dough and place it in the fridge for 30 minutes.
- Once the dough has chilled, place the cookie dough on a surface that has been sprinkled with arrowroot powder or tapioca starch. Preheat the oven to 350°F.
- Dust your rolling pin with tapioca/arrowroot flour, sprinkle the dough, and roll it to about ⅛ inch thick. Cut out shapes using your cookie cutters, then use a spatula to place the cookies on a baking sheet that has been lined with parchment paper. If desired, dab a moist cloth on the top of the cookie to remove any excess tapioca/arrowroot flour.
- Optional step: Make eyes, a smile and buttons with pieces of Rainbow Starfetti natural sprinkles.
- Bake for 10 minutes, then remove the cookie sheet from the oven and allow the cookies to cool for five minutes. After five minutes, use a spatula to transfer them to a cooling rack or plate.
- Store in an airtight container at room temperature for several days, or in the freezer for up to six months.
Notes
Tried this recipe? Nutrition
Calories: 1620kcal | Carbohydrates: 153g | Protein: 36g | Fat: 106g | Saturated Fat: 20g | Cholesterol: 60mg | Sodium: 319mg | Potassium: 946mg | Fiber: 21g | Sugar: 84g | Vitamin A: 700IU | Calcium: 610mg | Iron: 9mg