Perfectly textured, scrumptious gingerbread cookie cut-outs, made with cassava flour! They are naturally grain-free, vegan, Paleo, gluten-free, and easy to make, too.
- 1 and 1/2 cups (192 g) cassava flour
- 1 and 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2/3 cup (128 g) non-hydrogenated vegetable shortening (see notes for options)
- 1/4 cup (36 g) coconut sugar (see notes for options)
- 1/4 cup (60 mL) maple syrup (see notes for options)
- 1 teaspoon vanilla extract
- Preheat the oven to 350F (175C). Line a cookie sheet with parchment paper.
- In a medium bowl, whisk the cassava flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
- Place the shortening, coconut sugar, maple syrup and vanilla in a large bowl. With an electric mixer, mix on medium speed until fluffy. Add the flour mixture, stir with a wooden spoon until completely blended.
- Divide the dough into two portions. Place a piece of wax paper or parchment paper on a flat surface; place half of dough on it and roughly press it out with fingertips. Cover with a second piece or wax/parchment paper. With a rolling pin, roll to 1/8-inch thickness.
- Cut out one shape; peel/nudge away dough outside of cutter. Keeping cutter in place, slide a metal spatula under cut-out and cutter (this keeps the dough in shape) and move to prepared cookie sheet. Remove cutter.
- Repeat with remaining dough. The dough can be re-rolled many times (it will not compromise the dough, at all). Space the cookies about 1 -inch (2.5 cm) apart on sheet.
- Bake one sheet at a time in the preheated oven for 9 to 10 minutes until set and golden brown. Cool on cookie sheet for 3 minutes before (carefully) transferring to a wire rack to cool completely.
- The cookies are somewhat delicate while warm. They will be perfectly firm once completley cooled! They are crisp-tender and about as close to perfect as a gingerbread cookie cut-out can be!
Storage: Store the cooled cookies in an airtight container at room temperature for 5 days or the freezer for up to 6 months.
Alternative fats: An equal amount of plant-based butter (e.g., Earth Balance Buttery Sticks) can be use din place of the shortening. I have not tested the recipe with coconut oil, nor dairy butter, but softened versions of either will most likely work.
Alternative Sweeteners: An equal amount of brown sugar can be used in place of the coconut sugar. For a darker, richer cookie, use molasses (not blackstrap) in place of the maple syrup. You can also use 100% sugar (i.e., 1/2 cup coconut sugar or brown sugar, no syrup or molasses). The cookies will be slightly crisper.
Tip: Note that cassava flour and tapioca starch are not equivalent ingredients. The latter cannot be used in place of the former in this recipe.
- Category: Cookies
- Method: Baking
- Serving Size: 1 cookie
- Calories: 93
- Sugar: 4 g
- Sodium: 49.9 mg
- Fat: 5.8 g
- Saturated Fat: 2.7 g
- Carbohydrates: 10.9 g
- Fiber: .5 g
- Protein: .3 g
- Cholesterol: 0 mg
Keywords: cassava flour, grain-free, vegan, egg-free, nut-free, dairy-free, gingerbread cut-ous, cookie cut-outs, gluten-free