Description
These low-sugar almond flour gingerbread cookies are a delicious and festive alternative to traditional gingerbread. Made with wholesome ingredients and naturally sweetened, they’re perfect for the holidays or anytime you’re craving a warm, spiced treat!
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup unsweetened applesauce
- 1/4 cup molasses
- 1 egg
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven – Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients – In a medium bowl, whisk together the applesauce, molasses, egg, and vanilla extract until smooth.
- Combine Dry Ingredients – In a separate bowl, mix the almond flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Form the Dough – Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Roll and Cut – Roll the dough between two sheets of parchment paper to about 1/4-inch thickness. Use cookie cutters to create gingerbread shapes.
- Bake – Arrange cookies on the baking sheet and bake for 8-10 minutes, or until golden brown.
- Cool and Serve – Let the cookies cool on a wire rack before enjoying.
Notes
- For a sweeter version, add 1-2 tablespoons of coconut sugar or a sugar-free sweetener.
- Store in an airtight container for up to 5 days at room temperature or freeze for up to 3 months.
- Decorate with sugar-free icing, dark chocolate drizzle, or a dusting of powdered monk fruit sweetener.
- Prep Time: 15 minutes
- Cook Time: 10 minutes