Healthy Gingerbread Cookies Recipe
User Reviews
4.8
Healthy Gingerbread Cookies Recipe
Description
The Healthy Gingerbread Cookies Recipe is based on almond flour and arrowroot starch, which provide a gluten-free structure while keeping the cookies tender. Spices such as ground ginger, cinnamon, and optional cloves create the signature gingerbread flavor. Coconut oil adds moisture and richness, while maple syrup and blackstrap molasses contribute depth of sweetness and color.
The dough requires chilling to firm up before rolling and cutting shapes, but it can also be shaped into balls and flattened for a quicker preparation. Baking at 350ºF yields a soft but holdable cookie. These cookies fit well with holiday baking or whenever a warmly spiced, less processed treat is desired.
To decorate, a simple powdered sugar frosting made with vanilla and water can be spread onto cooled cookies. The sweetness can be adjusted by reducing molasses and increasing maple syrup.
Ingredients
- 1 ½ cups almond flour (almond meal works, too)
- ¼ cup arrowroot starch or tapioca starch
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ⅛ teaspoon cloves optional, ground
- ⅛ teaspoon salt fine sea salt
- ¼ teaspoon baking powder
- 2 Tablespoons coconut oil melted
- ¼ cup pure maple syrup
- 1 tablespoon blackstrap molasses
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper. In a large mixing bowl combined the almond flour, starch, ginger, cinnamon, salt, and baking powder and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
- To make cut-out cookies, place the dough in the freezer for 30 minutes to help it firm up, or in the fridge for up to 2 hours. (Alternatively, you can skip the cut-out cookies and just roll the dough into tablespoon-sized balls, roll them in a bit of coconut sugar, and flatten them on the baking sheet with your hand.)
- Once the dough has been chilled, place the dough in the center of a large piece of parchment paper, then place another piece of parchment paper on top. Use a rolling pin to roll the dough into a flat layer, about 1/4-inch thick. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. You should end up with 12 to 15 cookies, if use use cookie cutters about the size of the palm of your hand.
- Bake the cookies at 350ºF for about 10 minutes for cookies with a soft center, or 12 to 14 minutes for a more crisp cookie. (The edges should brown for a crispier cookie.) Allow them to cool completely on the pan before icing and serving. They will firm up as they cool.
- Leftover cookies can be stored in an airtight container in the fridge for up to a week in the fridge, or you can freeze them for up to 3 months.
Notes
- Nutrition estimates are for 1 of 12 large cookies; making more cookies will lower calories per cookie.
- A simple powdered sugar frosting can be made by combining powdered sugar, vanilla extract, and water to thin, then spread on cooled cookies.
- For sweeter cookies, reduce molasses to 1 teaspoon and increase maple syrup accordingly.
- This version uses baking powder and includes optional cloves for extra spice; you may revert to baking soda if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Sodium | 38mg | 2% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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