Chewy Vegan Gluten Free Gingerbread Cookies
1 Tbsp ground flax seed + 3 Tbsp water
2 cups almond flour
1/2 cup gluten free flour blend
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1/4 tsp salt
1/2 cup softened coconut oil
1/2 cup coconut sugar
1/4 cup molasses
1 tsp vanilla
1 Tbsp freshly grated ginger
1/4 cup granulated sugar (for rolling)
- Whisk the Tbsp of ground flax with the 3 Tbsp of water and let sit until it thickens.
- In a medium bowl, add the almond flour, gluten free flour, cinnamon,ground ginger, nutmeg, cloves, baking soda, and salt. Whisk to combine.
- In a large bowl, add the coconut oil, coconut sugar, flax mixture, molasses, vanilla and grated ginger. mix well to combine.
- Add the dry mix to the wet mixture a little at a time and mix well until they are both incorporated into each other.
- Refrigerate the dough in the mixing bowl for 30 minutes.
- Line cookie sheet(s) with parchment paper.
- Using a spoon (I use a little less than a Tbsp per ball), scoop up a small amount of the dough and roll it into a ball.
- Roll each ball in the granulated sugar and place on cookie sheet.
- Refrigerate the balls on the cookie sheet for 20 minutes. (This step is important to ensure you get the crackly tops!)
- Preheat oven to 350 degrees F
- Remove from fridge and bake for 10 minutes.
- Let cookies cool on the tray for a few minutes before transferring to a cooling rack. They will appear very soft when taken out, that’s OK, and when they cool they will firm up.
Your coconut oil must be soft, not liquid. If it is liquid, put it in the fridge for a whil until it firms up.
To make these cookies a little more special, you can add 3/4 cup of dark chocolate chips after you finish combining the wet and dry ingredients.
It’s important to know that different gluten free flour blends use different ingredients and ratios, so results will always vary if you substitute.
This recipe makes 30-36 cookies depending on the size you make them.