Dairy-Free Gingerbread Cookies
These festive Dairy-Free Gingerbread Cookies are going to be your new go-to holiday cookie! Filled with warm spices, molasses, and almond flour, they're soft and chewy in the center and crispy on the edges. They are gluten-free, paleo, and dairy-free, so they will be a crowd pleaser!
Ingredients
- 1 3/4 cups almond flour
- 1/2 cup coconut sugar
- 1/4 cup creamy almond butter
- 1 large egg
- 3 tablespoons molasses
- 1/4 cup melted coconut oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk together the almond flour, sugar, ginger, cinnamon, cloves, salt and baking soda.
- In a smaller mixing bowl, whisk together the almond butter, egg, molasses and coconut oil until evenly combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon to stir together until completely combined. The dough will be thick and sticky.
- Line a large baking sheet with parchment paper or a silicone baking mat. Take about 1 tablespoon of the dough and use the palms of your hands to roll it into a ball. Place it on the baking sheet and repeat with the rest of the dough. Leave about 2 inches between each of the balls of dough to allow them room to spread.
- Bake for 9-11 minutes, until the cookies are slightly crispy on the edges and soft in the center.
- Allow the cookies to cool for 5 minutes before removing them from the baking sheet.
Tried this recipe?Let us know how it was!