Baking these gingerbread cookies during a snowstorm in December is just about the most festive thing I've ever done in my 28 years on this planet. These are so ginger-ey, your friends won't guess that they're vegan, gluten free, and low in carbs!
- 1 cup almond flour
- 1/4 cup arrowroot starch
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 teaspoon Stevia
- 3 tablespoons melted coconut oil
- 2-3 tablespoon blackstrap molasses (add extra to make the dough come together, if necessary)
- Extra arrowroot starch for rolling & cutting
- Preheat the oven to 350F
- In a large bowl, combine the almond flour, arrowroot starch, spices, salt, baking soda, and stevia. Mix well.
- Add in the coconut oil and molasses and stir again, until a dough forms
- Wrap dough in plastic wrap and freeze for a t least 30 minutes, or refrigerate overnight
- Once the dough is chilled, it's time to cut! Sprinkle your work surface with starch to prevent the dough from sticking. Roll out the dough until it's about 1/4 inch in thickness
- Dip the cookie cutter into the starch, and start cutting out your cookies! Place directly onto a parchment lined baking sheet (or, in our case, a silicone-mat lined baking sheet)
- Once you're done with that round of dough, form the remaining dough into a ball and start again, until you've made as many cookies as you'd like.
- Bake for 10 minutes
- Allow to cool completely before icing.
- Serve on top of a couple of scoops of Iced latte Wink!
These cookies were so good, they didn't even need the optional icing! I just made a traditional glaze, combining 1 cup icing sugar with 3 tablespoons coconut cream.
Serving size - 2 cookies with 1 scoop Iced Latte Wink.
Calories - 122
Fat - 8.2g
Carbs - 9.4g
Sugar - 0.3g
Fiber - 2.1g
Protein - 4.0g