Gluten-free, Low-FODMAP, Paleo, Vegetarian
Growing up, gingerbread and gingersnap cookies were my favorite Christmas treats! I loved the spicy ginger flavor and the crisp, crunchiness of the cookies. Yet, since changing my diet, I haven’t found decent crunchy gluten-free gingerbread cookies in the stores that didn’t have a ton of filler ingredients and processed sugar.
This year, I finally attempted my own and I’m pleased to say the first cookie batch exceeded my expectations. In fact, the photos shown here are taken of that first batch!
Makes 12 large cookies
Prep Time: 10 mins | Cook Time: 20 mins
Equipment: Stove pot, hand mixer, cookie sheet
- Heat the oven to 350°F (175°C). Heat the maple syrup in a saucepan over medium heat until it starts to bubble. Turn down to low heat and cook for 2 minutes, until thickened. Add the coconut sugar, stir in, and cook for another 5 minutes. Finally, stir in the palm shortening and vanilla extract. Remove from heat.
- 1/3 cup maple syrup
- 2 tbsp coconut sugar
- 2 tbsp palm shortening, ghee (or coconut oil)
- 1/4 tsp vanilla extract
- Combine the dry ingredients in one bowl. Add the melted ingredients, then the egg, and mix using a hand mixer on medium speed until a wet, sticky dough forms, about 2 minutes.
- 1 cup almond flour
- 1/4 arrowroot powder
- 2 tbsp coconut flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp mace
- 1/2 tsp baking soda
- 1 egg
- With a spoon, scoop out the dough and drop onto a greased baking sheet, leaving 2 inches between each cookie. Do not flatten the cookies, let them remain as dollops on the baking sheet. They’ll spread out as they bake. Bake for 10-12 minutes, or until they are firm to the touch. Enjoy!
Serving Suggestion: Sip on a mug of gingerbread hot cocoa while you munch on a cookie!