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–+ servings
A gingerbread cookie being picked up from a full plate.

Crunchy Almond Flour Gingerbread Cookies (without Molasses)

Recipe By : Michelle McCowan
5 from 2 votes
Print Recipe
Add a healthy twist to your holiday baking with these Crunchy Almond Flour Gingerbread Cookies. Made without molasses, dairy or gluten, they're friendly for many diets.
Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Dietary DF, GF, Soy Free
Season(s) Autumn, Winter
Difficulty Easy
Yield 24 Cookies

Equipment

  • Oven
  • Baking Sheet (13" x 18")
  • Mixing Bowl
  • Whisk or Wooden Spoon
  • Flat Spatula
  • Rolling Pin
  • Cookie cutters (A Cup or Small-Mouth Jar Also Works)
  • Unbleached Parchment Paper (Optional)

Ingredients
  

  • 1.5 cups Almond Flour
  • 1 cup Arrowroot Flour
  • ¼ cup Unrefined Coconut Oil
  • ⅓ cup Pure Maple Syrup
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Ginger
  • 2 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Allspice
  • ¼ teaspoon Ground Cloves
  • ½ teaspoon Baking Soda (Aluminum-Free)
  • Pinch of Himalayan Salt (or Other Natural Mineral Salt)

Instructions
 

  • First, preheat your oven to 350° F. Then, grease a baking sheet with coconut oil or line it with unbleached parchment paper.
    Next, place the coconut oil in a small saucepan and heat over low until it is melted.
    In a large bowl, mix the almond flour, arrowroot flour and baking soda. Use a whisk to break up any large clumps. Then stir in the ground ginger, cinnamon, nutmeg, cloves, allspice and a pinch of salt.
  • Pour the melted coconut oil into the flour mixture along with the vanilla extract and pure maple syrup.
    Mix well and keep folding the dough until it forms into a large ball or clump. Then, knead it with clean hands, pressing and rolling it into a ball.
  • Next, roll the dough out to about ¼ inch thick. You can do this by placing the dough on a well-floured surface and keeping the rolling pin well-floured. Or, since this dough can be sticky, an easier option is to place it between two pieces of unbleached parchment paper.
    Rolling the dough to ¼ inch thick and cutting it into palm-size cookies will yield about 24 cookies. If you make them thicker or larger, it may yield 15 - 20.
  • Use cookie cutters to cut out festive shapes. I like to do a mix of gingerbread men, candy canes, Christmas trees, and snowflakes. However, you can use any shape of your choice. You can also use a cup or a small-mouth jar to cut out circles. 
    Carefully transfer the cut-out shapes to your baking sheet either with your hands or a flat spatula.
    Gather the leftover dough, form it into a ball, and roll it out to cut out more shapes. Keep repeating until all the dough is used up.
  • Mix well and keep folding the dough until it begins to form into one large ball. With your hands, kneed it all together and roll it into a ball.
  • Space the cookies about ½ an inch apart until the baking sheet is full. Then, place it in the oven and bake the cookies for 8 to 10 minutes or until the edges begin to brown.
  • These Gingerbread Cookies can be enjoyed plain or decorated with icing. I love leaving some without icing for a low-sugar treat to dunk in tea or hot chocolate. 
    But, as a festive treat, I always decorate some with homemade, naturally coloured cookie icing. This is also a fun step for the kids to help with. 
    Make sure the cookies are fully cooled before icing so your designs hold and harden quickly.

Notes

For thicker, softer cookies, roll the dough to ½ an inch thick instead of ¼. You can also adjust the almond flour and arrowroot flour ratio. Adding more almond flour flour and less arrowroot will yield softer, less crunchy cookies. I find adjusting it to 2 cups of almond flour and ½ cup of arrowroot flour usually does the trick. However, if you want even softer cookies, you can use 2 ¼ cups almond flour and ¼ cup arrowroot flour.
Storing
These Gingerbread cookies will last 3 - 5 days in an airtight container at room temperature. I like storing them in a glass container as I find they stay fresher for longer and don't take on that stale, plastic flavour. 
These cookies can also be refrigerated for 7 - 10 days or frozen for up to 3 months.
If freezing or refrigerating, thaw them at room temperature for a few hours before serving. Since they are already crunchy, make sure they are fully thawed before eating, as they can become harder after freezing or refrigerating.

Nutrition

Serving: 1Cookie | Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 23mg | Potassium: 14mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 0.3mg
Total Servings : 24 Cookies
HAVE YOU TRIED THIS RECIPE?I’d love to know what you think! Leave a rating and comment to share how it turned out.