
Gluten-Free Gingerbread Cookies Recipe (Better Than the Original)
Recipe by: Dr. Josh Axe, DC, DNM, CN – Gluten-Free Gingerbread Cookies Recipe
Gingerbread is a staple when it comes to holiday treats. The warm spices and sweetness from blackstrap molasses bring a delightful addition to your Christmas cookie collection.
These gluten-free gingerbread cookies are perfect to add to your holiday traditions while packing some nutritional punch.
COURSE: Dessert
DIFFICULTY: Easy
SERVINGS: 24
Ingredients
▢1 cup cashew butter
▢½ cup maple syrup
▢¼ cup blackstrap molasses
▢1 tablespoon fresh grated ginger
▢1 egg
▢1 teaspoon vanilla extract
▢1 teaspoon cinnamon
▢1 teaspoon ground ginger
▢½ teaspoon sea salt
▢⅓ cup coconut flour (or almond flour)
▢arrowroot starch, for dusting (optional)*
Instructions
- Preheat oven to 350 F.
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, add in cashew butter, maple syrup, blackstrap molasses, fresh ginger, egg, vanilla extract, cinnamon, ground ginger and sea salt.
- Stir until well combined.
- Add in coconut flour and mix well again.
- Use a tablespoon to measure out the dough for each cookie.
- Bake for 12–15 minutes.
- Remove from oven and dust cookies with arrowroot starch for added effect, if desired.
Notes
-
If you want to make a gingerbread man, roll out some of the dough onto the baking sheet and bake for 10–12 minutes. Remove from oven, use a gingerbread man cookie cutter to cut out the shape, and place back in the oven to bake for a couple more minutes.
Prep Time: 10 min
Cook Time: 15 min
To read the original article, which includes thorough directions with visual examples, click here.