Soft and Chewy Gingerbread Cookies (Gluten Free)
Big, soft and chewy gingerbread cookies are a must for the holidays. Made with molasses and all the warm spices, these cookies are a gluten free dream!
Servings: 12
Calories: 137kcal
Equipment
Ingredients
- 2 eggs
- ½ cup almond butter
- ¼ cup blackstrap molasses
- 1 tsp vanilla extract
- ¼ cup coconut sugar
- ½ cup coconut flour
- 1 stp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp all spice
Cinnamon Sugar for rolling
- 3 tbsp coconut sugar or white sugar
- 1/2 tsp cinnamon
Instructions
- In a medium mixing bowl, whisk all the wet ingredients - eggs, almond butter, molasses, and vanilla extract.
- Add all the dry ingredients - coconut flour, coconut sugar, all the spices, and baking soda. Combine well with a spatula.
- Cover and chill in the fridge for at least an hour or freezer for 20 minutes. (or you can leave it overnight in the fridge)
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- In a small mixing bowl, whisk together sugar and cinnamon. Use a cookie scoop to scoop the dough and roll into balls. Dip and roll around the cookie dough balls in the cinnamon-sugar mix. Place the cookie dough balls on the parchment paper. flatten them with hands. *
- Bake for 10 minutes until the top of the cookies crack a little bit.**
- Let it cool on a wire cooling wrack. Enjoy!
Video
Notes
1. The cookie dough will shrink back a little bit after you press them down. That's a-okay!
2. Do NOT overbake. The cookies will get firm up once they have cooled down. They get even chewier after refrigerating.
Nutrition
Serving: 1g | Calories: 137kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 123mg | Fiber: 2g | Sugar: 11g