I’ve made these at least 5 times in the last month. (Partly because it took a couple tries to get the recipe right, but we ate every batch. They just kept getting better!)
I have only made these as drop cookies, but you could definitely roll them out for traditional gingerbread cut-out cookies too. Who knows, that might be a Monday activity for us! With no school, it’s a perfect day to bake.
I hope you have time to make these too. With no white sugar or gluten, these are a great alternative to try if you love gingerbread like I do.
Ingredients:
- 1/3 cup coconut oil (melted)
- 3/4 cup coconut palm sugar
- 1/4 cup molasses
- 1/4 cup almond milk
- 1/4 cup unsweetened applesauce
- 2 cups oat flour (I make this myself by processing rolled oats in a blender)
- 1/2 teaspoon xanthan gum (if you don’t have any, make the cookies anyway, they will still taste great, they will just be delicate)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- Optional coarse sea salt
Directions:
- Mix coconut oil and coconut palm sugar until thoroughly combined
- Add molasses, almond milk and applesauce and mix
- Sift together dry ingredients
- Slowly stir dry ingredients into wet until combined
- Refrigerate dough for at least one hour
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- Roll about 1 tablespoon of dough into a ball and flatten onto lined baking sheet.
- Optional – sprinkle with coarse sea salt (I thought this was a great addition!)
- Repeat, leaving an inch between cookies as they will spread while baking
- Bake for 12 minutes
- Rest on baking sheet 2 minutes before transferring to a cooling rack
