Gluten-Free Vegan Gingerbread Cookies

  • Servings: 18 servings (18 cookies)
  • Prep Time: 0m
  • Cook Time: 0m
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“Ginger, almond flour, arrowroot, and molasses combine to perfection to make these crispy and sweet gluten-free vegan gingerbread cookies, just perfect for the holidays!”


1 1/2 cups blanched almond flour

1/4 cup arrowroot

2 teaspoons ground ginger

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

2 tablespoons coconut oil, melted

3/4 cup brown sugar

1 tablespoon molasses


  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
  3. Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
  4. Bake in the preheated oven until lightly golden, 8 to 10 minutes.
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