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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
  1. Preheat oven to 350 F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large mixing bowl, add in cashew butter, maple syrup, blackstrap molasses, fresh ginger, egg, vanilla extract, cinnamon, ground ginger and sea salt.
  4. Stir until well combined.
  5. Add in coconut flour and mix well again.
  6. Use a tablespoon to measure out the dough for each cookie.
  7. Bake for 12–15 minutes.
  8. 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.

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