These gingerbread cut-out cookies are delicious and also happen to be vegan, gluten free and naturally sweetened.
These cookies are crispy on the edges and chewy in the centre, perfectly sweet, gingery and laced with hints of cinnamon and nutmeg.
I frosted some of the cookies with a simple date caramel ‘icing’ but I actually prefer eating them plain! But if desired, decorate them with any frosting you’d like!
These cookies are perfect for dunking! I love having them with a hot cup of chai tea on the side!
They’re also great broken up over a warm bowl of oatmeal.
- 1.5 cups almond meal
- ¼ cup arrowroot powder
- spices - 2 tsp ground ginger + ½ tsp cinnamon + ¼ tsp nutmeg
- pinch of sea salt
- ½ tsp baking soda
- ¼ cup maple syrup
- 1.5 tbsp melted coconut oil
- 1.5 tbsp molasses
- Preheat oven to 350 F and line two baking sheets with parchment paper
- Mix almond meal, arrowroot powder, spices, sea salt and baking soda in a large bowl. Once it's well mixed add the maple syrup, coconut oil and molasses. Use a fork to mix everything together until you have a well mixed, sticky dough.
- Place dough in the fridge to firm up for at least an hour (or 20-30 minutes in the freezer will work)
- Put the dough in between two sheets of parchment paper to roll out (this helps prevent sticking). Roll the dough into a flat sheet and use cookie cutters to cut into desired shapes. Place the cookies on your baking sheet and bake for 12 minutes.
- Ice with your favourite icing if desired.