Name: Gluten-Free Vegan Gingerbread Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 58 min
Yield: 1
Ingredients: 1.5 cups blanched almond flour; 0.25 cup arrowroot; 2 teaspoons ground ginger; 1 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.5 teaspoon baking soda; 2 tablespoons coconut oil, melted; 0.75 cup brown sugar; 1 tablespoon molasses

Gluten-Free Vegan Gingerbread Cookies

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Prep Time:
10 minutes

Cook Time:
8 minutes

Total Time:
58 minutes

Irresistible gluten-free vegan gingerbread cookies with ginger, almond flour, arrowroot, and molasses.

Ingredients:

1.5 cups blanched almond flour
0.25 cup arrowroot
2 teaspoons ground ginger
2 tablespoons coconut oil, melted
0.75 cup brown sugar
1 tablespoon molasses

Instructions:

Preheat your oven to 350 degrees F (175 degrees C) and line 2 baking sheets with parchment paper.
In a bowl, mix almond flour, arrowroot, ginger, salt, cinnamon, and baking soda. Add melted coconut oil, brown sugar, and molasses; stir until a soft, sticky dough forms. Wrap the dough in plastic wrap and chill in the freezer for 40 minutes.
Roll out the dough on a lightly dusted work surface with arrowroot to a thickness of 1/4 to 1/2 inch. Use a cookie cutter dipped in arrowroot to cut out shapes, then transfer the cookies to the baking sheets.
Bake until lightly golden, 8 to 10 minutes in the preheated oven.

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