Made with a combination of almond and coconut flour, these iced gingerbread cookies are completely grain free and gluten free.
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Iced Gingerbread Cookies
Made with a combination of almond and coconut flour, these iced gingerbread cookies are completely grain free and gluten free.
Ingredients
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1/2 cup extra virgin olive oil
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1/2 cup coconut sugar
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3 tablespoons molasses
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2 eggs, at room temperature
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1 teaspoon vanilla extract
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2 cups packed blanched almond flour
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3/4 cup coconut flour
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1/2 teaspoon baking soda
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2 teaspoons ground ginger
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2 teaspoon cinnamon
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1 teaspoon allspice
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1/2 teaspoon salt
For icing - I used Simple Mills Vanilla Icing
Instructions
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
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In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, eggs and vanilla extract.
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Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough; sometimes using clean hands might be necessary. Let the dough rest for just a few minutes.Place dough between two sheets of parchment paper on a flat even surface. Roll out the dough so that it’s approximately 1/4 inch thick.
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Use cookie cutters of choice to cut the dough out and then place each shape on your prepared baking sheet about an inch apart. Place on a baking sheet, and bake for 8-10 minutes.
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Allow cookies to cool 10 minutes before serving.
Recipe Notes
1. Serving size: Makes about 20 cookies.
Nutrition
serving: 1 cookie, calories: 179kcal, carbohydrates: 15.7g, protein: 2.9g, fat: 11.9g, saturated fat: 1.7g, polyunsaturated fat: 1.8g, monounsaturated fat: 7.6g, trans fat: 0g, cholesterol: 0mg, sodium: 190.4mg, fiber: 2.2g, sugar: 11.5g