Soft Gingerbread Cookies
These Soft Gluten-Free Vegan Gingerbread Cookies will be a holiday cookie staple! They're incredibly soft, chewy and flavorful from the molasses and warm spices.
Servings 12 cookies
Calories 175kcal
Equipment
- Cookie Scoop
- Baking Sheet
Ingredients
- 2 tablespoons (25g) coconut oil solid and slightly softened, similar to softened butter
- ⅓ cup (80g) almond butter
- ¼ cup (85g) molasses
- ½ cup (77g) coconut sugar
- 2 flax eggs 2 tablespoons flax meal + 5 tablespoons water - whisk them together and let sit for 5 minutes to gel - see notes for info about using real eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt skip if you're using salted almond butter
- ¼ teaspoon ground nutmeg
- ½ cup (64g) coconut flour
To roll the dough in
- ⅓ cup (51g) coconut sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon ground ginger
Instructions
- Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
- 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.2 tablespoons (25g) coconut oil, ⅓ cup (80g) almond butter, ¼ cup (85g) molasses, ½ cup (77g) coconut sugar, 2 flax eggs, 1 teaspoon vanilla extract
- Add the ginger, cinnamon, baking soda, salt, nutmeg, and coconut flour to the wet ingredients. Mix until well incorporated.1 teaspoon ground ginger, 1 teaspoon cinnamon, ½ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground nutmeg, ½ cup (64g) coconut flour
- In a separate small bowl, combine the coconut sugar, cinnamon, and ground ginger to roll the dough in.⅓ cup (51g) coconut sugar, ¼ teaspoon cinnamon, ¼ teaspoon ground ginger
- 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.
- 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.
- 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.
