Healthy Holiday Gingerbread Cookies (gluten-free)
This is one of those perfectly simple, perfectly delicious cookie recipes that come in so handy around the holidays. I made them gluten-free so that everyone in my family could enjoy them (we have some celiacs!), but you could substitute spelt flour or regular white flour for the gluten-free flour instead if you prefer. My kids had a lot of fun squishing and rolling out the dough and choosing their shapes- this will be a go-to recipe all season long! (Next time I may even make some icing to decorate with!)
Holiday Gingerbread Cookies
1 1/4 cups Almond Flour
1/2 cup gluten-free flour (choose a 1-for-1 baking blend)
3 tbsps Coconut Sugar
1 tsp Baking Powder
1 tsp Cinnamon
1/4 tsp salt
1/4 tsp Nutmeg
2 tbsps Fancy Molasses
1 tbsp Maple Syrup
1 Egg
1/4 cup gluten-free flour (or any type of flour, for dusting)
Directions:
Preheat oven to 375ºF (191ºC) and line a baking sheet with parchment paper.
Combine almond flour, gluten free flour, coconut sugar (or brown sugar), baking powder, cinnamon, salt and nutmeg in a bowl. In a separate bowl, whisk together the molasses, syrup and egg.
Add wet ingredients to the dry ingredients and mix until a dough forms.
Generously dust a flat surface, a rolling pin and cookie cutter with gluten free flour. Roll out the dough to about 1/4 inch thick and cut out shapes.
Place on the parchment lined cookie sheet, leaving at least 1 inch between cookies.
Bake for 8 to 10 min. Let cool completely before serving. Enjoy!
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