Gluten-Free Vegan Gingerbread Cookies - cooking recipe

Ingredients
    1 1/2 cups blanched almond flour
    1/4 cup arrowroot
    2 teaspoons ground ginger
    1 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 teaspoon baking soda
    2 tablespoons coconut oil, melted
    3/4 cup brown sugar
    1 tablespoon molasses
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
    Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
    Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
    Bake in the preheated oven until lightly golden, 8 to 10 minutes.

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