Despite Christmas being over, I still think its “that time” of year. Meaning, for gingerbread. To me, this treat isn’t relegated merely to Christmas but is an aptly enjoyed whole winter treat 😀 However, traditional gingerbread is loaded with wheat, dairy and sugar. I found and adapted this healthier but just as delectable version for your tasting pleasure. Its super easy to whip together, its grain/gluten free, dairy free and quite low in sugar. How bout that. And its tastes sweet, lightly spiced and delish, just like the real deal.
Enough raving about it. Here’s how to make it.
3 heaping tablespoons of molasses
3 tablespoons of grape seed oil (or other oil of your choice)
1/4 cup coconut sugar (Or, I used Whole Earth which is a blend of raw sugar and stevia. with 50% less sugar)
1 tablespoon of vanilla extract
About 1.5 tablespoon of ginger
About 1.5 teaspoon of ground cloves
About 1 tablespoon of cinnamon
About 1/2 teaspoon of nutmeg
1 1/4 cup of almond flour (this is essentially almonds ground to a fine meal)
1/4 cup of coconut flour
1 teaspoon of baking powder
Ready? Super easy. Go.
- Preheat oven to 350 degrees F.
- Mix the first nine ingredients together (basically, everything but the flours and baking powder) with a fork in a medium size bowl until everything is well combined.
- When that mixture is well melded, add in the almond flour, coconut flour and baking powder. Stir until a dough forms.
- Drop in rounded spoonful’s on a parchment paper covered baking sheet. I flattened mine slightly so they would cook a bit more evenly.
- Bake for 7-9 minutes for a softer cookie, or 10-12 minutes for a more crisp, crunchy one.
These are delicious after having cooled down for a few minutes, as well as equally tasty at room temperature over the next few days.
Store leftovers in an airtight container at room temperature.
This recipe yields 8-10 cookies, depending on the size you make them.