Old-fashioned, yet modern, almond flour gingerbread cookies ! They taste like homestyle favorites, but are grain-free, gluten-free & vegan, plus they are incredibly easy to make! They are perfect for gift-giving, or for keeping on hand all season long.
‘Tis the season to make gingerbread cookies!
These lovelies are a riff on my 3-ingredient Almond Flour Cookies. They are packed with ginger & spice goodness, plus the distinctive flavor of molasses, which makes any kind of gingerbread sing.
These cookies have are soft, but also have some chewiness. They are pretty amazing, if I do say so myself. They are also:
- Made with a limited number of readily available ingredients
- Vegan (dairy -free & egg-free)
Easy Dough, Easy Cookies
The dough is as easy as my other almond flour cookies, although it might take up to 2 minutes (instead of 1 minute) to prepare them, since measuring the molasses is, well, as slow as molasses :).
Sweeten Cookies with (a Small Amount) of Molasses & Coconut Sugar
I used a combination of coconut sugar and molasses to sweeten the cookies. I have some options for substitutes: brown sugar in place of coconut sugar, and maple syrup in place of molasses, in case you want a lighter flavor gingerbread. Keep in mind that venturing beyond the suggested substitutes will most likely lead to very different results, so experiment with caution!
I tried making these with all molasses (ugh, far too strong), part molasses & part maple (close, but still not right), but finally got it right with a sugar-molasses combo.
Specifically, I used 2-1/2 tablespoons coconut sugar and 2-1/2 teaspoons molasses. The dough is dark and thick, but still moist:
Sprinkle with Raw Sugar, or Leave Plain
You can scoop these directly onto a cookie sheet, or you can dip/sprinkle in turbinado (raw) sugar for some added sparkle. If you cannot decide, follow my lead and do some with and some without.
One of the many beauties of egg-free baking is that recipes can be scaled small, (this recipe yields 10 cookies) or easily multiplied into larger batches without issues. The dough is so easy, you could just mix a new portion with each tray of cookies.
Let’s face it, you’re going to want another batch.
Here’s a side-by side of the sugar-coated and plain cookies. My son actually preferred the plain. A tiny Christmas miracle!
Keeping with gingerbread tradition, these cookies continue to taste wonderful–in both taste and texture–after several days at room temperature.
Happy holiday baking!
More Grain-Free & Vegan Almond Flour Cookies to Try: