Baking gingerbread cookies is a tradition at my house. Every year, my sister and I get together and bake them right before Christmas. And if we don’t eat them all, I serve them at our Christmas Eve dinner.
For years, we have used the same gingerbread cookie recipe but it contains gluten and refined sugar. Even though my sister and I are both gluten intolerant, we still bake them, eat the dough, and eat as many cookies as our stomachs can handle. As much fun as this experience is, it is not the greatest about an hour later when we are both bloated and suffering from stomach cramps.
This year, I thought it would be better to create my own gingerbread recipe that excludes gluten and refined sugar. That way, my sister and I can actually enjoy the experience without worrying about it messing with our stomachs later.
It took me a few times to get the recipe exactly like I want it because I wanted it to be perfect. However, after the fourth batch, I think they are pretty darn delicious. I also wanted to make the cookies vegan so they do not contain any eggs, which makes it even harder not to eat every single drop of the batter. Good luck.
After making this recipe, you are never going to want to make another gingerbread cookie recipe again. They are so easy; you don’t even have to get out your mixer….hooray!
- 2 cups blanched almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- 1/4 teaspoon ground pink salt
- 1 1/2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 cup melted coconut oil
- 1/3 cup maple syrup
- 3 tablespoons molasses
Preheat oven to 350 degrees F. Spray a cookie sheet with coconut oil and set aside. Combine all dry ingredients into a medium size mixing bowl and stir to combine. Add all the wet ingredients and stir with a mixing spoon. Batter will be slightly crumbly. After mixing well with a spoon, use your hands to knead the dough, approximately 30 seconds. Do not knead the dough for too long or cookies will be tough.
To make round cookies: after kneading the dough, take a retractable ice cream scoop that has been dipped in coconut oil (this helps the batter slide out of the scoop easier) and scoop the dough and place onto a cookie sheet. I usually place eight scoops per cookie sheet. After all the dough has been placed onto the cookie sheet, press each ball of dough down slightly to make a cookie shape.
To make cookies with cookie cutters: After kneading the dough, sprinkle a little tapioca flour onto a flat surface and use a rolling pin to roll out the dough. Use the cookie cutters of your choice to cut the shapes and use a spatula to place onto the baking sheet. I usually put eight shapes per cookie sheet. If you run out of room to make your shapes, re-knead the dough and roll out again until all the dough has been used.
Bake for 4-5 minutes for slightly softer cookies. If you prefer crunchier cookies, bake for 6-7 minutes. Cookies will keep in the refrigerator for up to one week, if they last that long! They can also be frozen for up to one month and re-heated in the oven.