Some of the quintessential holiday sweets that my kids love are gingerbread cookies. Whenever I make a batch of plain gingerbread cookies, I see that unmistakable twinkle in their eyes, it feels like Christmas in July! My take on the classic gingerbread cookies does not require dairy at all. The gingerbread cookies are 100% vegan and gluten-free too!
I use almond flour and extra virgin coconut oil to get that chewy rich texture. The molasses gives the right level of sweetness. A couple of notes, you can use coconut butter if you cannot find extra virgin coconut oil. Also, almond meal makes a great alternative to almond flour.
Servings: 10 cookies
You will need:
Step 1: Start by preheating the oven to 350 degrees Fahrenheit and placing a rack in the middle of the oven. Line a baking sheet with parchment paper then set aside.
In a mixing bowl, combine the almond flour, baking powder, baking soda, spices, and salt, stirring constantly until well blended. In another bowl, combine and whisk in the coconut oil, vanilla extract, molasses then pour into the almond flour mix to create the dough. Keep an eye on the consistency, if the dough is too wet, add a couple of tablespoons of almond flour. If it's too dry, gradually add water, one tablespoon at a time.
Step 2: With a spoon or a small ice cream scooper, scoop a tablespoon's worth of the dough onto the lined baking sheet. Press the dough balls to shape each one into a cookie. Stick in the oven and bake for 9 to 10 minutes.
Step 3: Once the cookies are done, take the baking sheet out of the oven and leave to cool for 15 minutes. Then, transfer the cookies to a cooling rack to cool completely. Serve and enjoy! Store the rest in an airtight container and store at room temperature.