Do you ever have one of those weekends where you feel like you strike the perfect balance of relaxation and productivity? Certainly easier said than done, but when it happens I feel like gold on Monday morning! One of things we enjoyed this weekend? Diving into the holiday baking season with these bite-sized gingerbread cookies! One of the simple gifts we will be giving people this year are mason jars with gingerbread cookies, so in order to avoid a crisis on the day of gift assembly, we decided to take these cookies for a practice run. Boy oh boy, if you live molasses-y, gingery things, you will LOVE these cookies.
a few recipe notes:
To make these gingerbread cookies, I adapted my almond flour sugar cookie recipe by changing a few key ingredients. In the almond flour cookies, I use 5 tbsp of maple syrup to sweeten the dough, so for these I subbed 3 of those tbsps with blackstrap molasses. Let me note: these gingerbread cookies are not incredibly sweet, but I think that makes them perfect canvases for light frosting! We left ours blank, however, as that it how we will be jarring them up!
As you may have guessed from the fact that I adapted these from a gluten free recipe, YES: these little gingerbread cookies are gluten free — and dairy free! Which makes them a great choice for gifting to your friends and family members — no matter the dietary preference!
For the spice measurements, feel free to adjust. I have a heavy hand with spices, and like to eye-ball, so I’m never 100% sure how much spice I end up using. Since this recipe makes a somewhat smaller yield of dough, its safe to use about 1/2 tsp per spice, with the option to add more if necessary!
One more thing: while I called these bite-size gingerbread cookies, you can certainly use regular sized cookie cutters and adjust the bake time as needed! Now: who’s ready to get baking? Scroll on down for the details!
Bite-Sized Gingerbread Cookies
gluten-free and vegan friendly gingerbread cookies that are perfect for gifting!
- 1 1/2 cups almond flour
- 1/4 cup arrowroot starch
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- dash ground cardamom
- 1 tbsp melted coconut oil
- 3 tbsp blackstrap molasses
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp almond extract
In a large bowl combine almond flour, arrowroot, baking soda, salt and ground spices and whisk together.
Add the rest of the ingredients and mix well. The molasses will be very sticky and it will take some patience as you combine. The dough will slowly become fully moistened.
Form the dough into a ball, wrap in parchment paper and chill for 30 minutes. Preheat the oven to 375 degrees.
Remove dough from fridge and roll out onto a surface dusted with arrowroot starch and cut cookies into desired shapes.
Place cookies onto parchment paper lined baking sheets and bake for 10 minutes. (For slightly crisper cookie)
Remove the cookies from oven and wait 5 minutes before placing cookies onto a cooling rack. Decorate if desired.