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These Soft Gingerbread Cookies will be a holiday staple! They're incredibly chewy with tons of flavor from the molasses and warm spices. These gluten-free, paleo, and vegan cookies are sure to be a hit.

Soft Gingerbread Cookies


Description

These Soft Gingerbread Cookies will be a holiday staple! They’re incredibly soft, chewy and flavorful from the molasses and warm spices. These gluten-free, paleo, and vegan cookies are sure to be a hit!


Ingredients

Scale

To roll the dough in

  • ⅓ cup coconut sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground ginger

Instructions

  1. Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
  2. In a bowl or stand mixer, beat together the coconut oil, almond butter, molasses, and coconut sugar until smooth. Add the flax eggs and vanilla and mix until smooth.
  3. Add the ginger, cinnamon, baking soda, salt, nutmeg, and coconut flour to the wet ingredients. Mix until well incorporated.
  4. In a separate small bowl, combine the coconut sugar, cinnamon, and ground ginger to roll the dough in.
  5. Use a small or medium sized cookie scoop to form cookies and roll in the cinnamon sugar mixture. Place 2” apart on the prepared baking sheet. Press down slightly to flatten – note that the cookies won’t spread very much, so press them down to the thickness you prefer.
  6. Bake for 11 minutes or until the cookies have puffed and are cooked through. You can bake for an extra minute or two for crispier edges.
  7. Let cool for 5 minutes on the cookie sheet and then move to a cooling rack to cool completely. Enjoy!

Notes

If you don’t want/need to use flax eggs, replace the two flax eggs with 1 egg + 1 egg yolk.

  • Category: Dessert
  • Cuisine: American