Gingerbread Cookies
 
Prep Time
Cook Time
Total Time
 
Author:
Yield: 2½ dozen cookies
Ingredients
  • ½ cup coconut or brown sugar
  • ¼ cup almond butter (see Notes)
  • 2 tablespoons molasses
  • 2 tablespoons milk (see Notes)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1½ cups almond flour
  • ½ cup oat flour
  • ½ teaspoon baking soda
  • 2 tablespoons ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon cloves
Icing (Optional)
  • ½ cup powdered sugar
  • 1 tablespoon milk (see Notes)
Instructions
  1. Preheat oven to 350 degrees F; line cookie sheets with parchment paper.
  2. Add the sugar, almond butter, molasses, milk, lemon juice and vanilla extract to a large bowl (or bowl of a stand mixer). Using an electric hand mixer, beat on medium-high until combined.
  3. Add the dry ingredients, and mix on low until combined. If the dough is still too crumbly, add another tablespoon (or two) of milk until the consistency is correct. Using your hands, knead to form a ball of dough.
  4. Put down a piece of wax paper, and flour lightly. Roll out the dough to roughly ¼" thickness.
  5. Use your favorite cookie cutters to cut out your cookies, and transfer carefully to cookie sheets. Bake for 9-11 minutes or until edges are firm. Re-roll any scraps, and repeat until all dough is used.
  6. Mix icing ingredients together in a small bowl until no clumps remain. If icing is too thin, add more powdered sugar, about1 teaspoon at a time. If the icing is too thick, add more milk, about ¼ teaspoon at a time.
  7. Drizzle over cookies, and wait 5-10 minutes until the icing is set. Store in an airtight container for up to 5 days.
Notes / Variations
DAIRY-FREE/VEGAN: to keep this recipe both dairy-free and vegan, use an alternative milk option, such as almond or oat.

Feel free to use another nut/seed butter in place of almond - I prefer cashew (Trader Joe's, of course!).

If preferred, you can use all almond flour, instead of the combination of almond and oat flours.

Instead of making icing from powdered sugar and milk, use melted coconut butter to decorate instead! I always have Nutivaon hand (and often eat it straight from the jar!).

RECIPE FROM: Feasting on Fruit | Gingerbread Cutout Cookies
Nutrition Information
Serving Size: 1 cookie Calories: 45 Fat: 2g Saturated Fat: 0.2g Carbohydrates: 6.3g Sugar: 4.1g Sodium: 32mg Fiber: 0.5g Protein: 0.8g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/gingerbread-cookies/