These healthy gingerbread cookies, made with almond flour and sweetened with coconut sugar and molasses, are light, soft, and chewy. The perfect holiday treat!

Makes 14 cookies

Dry Ingredients:

  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 cup coconut sugar (more for sprinkling- optional)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoon ground allspice or cloves
  • Pinch sea salt

Wet Ingredients:

  • 2 tablespoons coconut oil, melted and cooled
  • 2 tablespoons molasses
  • 1 large egg OR for vegan use Bob’s Red Mill egg replacer (follow package instructions)
  • 1 teaspoon vanilla extract

Directions:

  1. Place dry ingredients: almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice, and salt in the bowl of a food processor. Pulse 3-4 times to mix.
  2. Add in the wet ingredients:  coconut oil, molasses, egg, and vanilla, and process until a dough forms. This process takes approximately 15-20 seconds and results in a sticky dough.
  3. Transfer the dough into a bowl, wrap it with plastic, and let it rest in the fridge for 20-30 minutes to allow the coconut oil to solidify so it’s easy to scoop and roll.
  4. Preheat the oven to 350°F.
  5. Line a baking sheet with parchment paper.
  6. Remove the dough from the fridge. Using a spoon or a cookie scoop, measure 1 ½ tablespoons of dough per cookie and arrange them 2 inches apart on the baking sheet.
  7. Gently press on each cookie to slightly flatten.
  8. Sprinkle with coconut sugar (optional)
  9. Bake in the oven for 12 minutes.
  10. Allow it to cool on the sheet pan for 5 minutes and serve.

Enjoy!

  • Free of wheat, gluten, grains, dairy, corn, soy, *egg, and refined sugar.
  • Gluten-Free, Paleo, and Vegan Friendly!

Storage: Keep in an airtight container to maintain freshness.

For More Recipes, go to www.LisaStimmer.com