These are vying for the best cookies I’ve made all year. I’m a huge gingerbread lover already, so these are going to be CRUCIAL in getting me through the winter and these hard times of waiting for the next season of Game of Thrones (winter is heeeeereee).
These cookies are amazing because they are legitimately a healthy version of gingerbread that still tastes like the original–maybe even better. The almond flour and butter give them a very satisfying nutty crunch. Even though they are filled with good-for-you ingredients, they still roll out beautifully and taste incredible. It’s an all-around win and I’m so happy I found this recipe.
I used Feasting on Fruit’s base recipe and added a few more spices because I like my gingerbread very assertive. I have been eating these for breakfast, snacks and dessert and have no plans of stopping.
I even brought them along as a “road trip” snack on a 15 minute drive to Target. See evidence below.
Healthy Gingerbread Cookies
Adapted from Feasting on Fruit
Ingredients:
- 80 grams (1/2 cup) coconut sugar
- 65 grams (1/4 cup) almond butter
- 80 grams (1/4 cup) molasses
- 1 tbsp lemon juice
- 1 tsp ginger
- 1 tsp cardamom
- 1/2 tsp finely ground black pepper
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 220 grams (2 cups) almond flour
- Semi-sweet chocolate, melted for decorating
Method:
Preheat the oven to 350 degrees F. Combine sugar, almond butter, molasses, vanilla and lemon juice in a large bowl and mix until combined.
In a separate bowl, mix the spices, flour, and baking soda–then dump into bowl with wet ingredients and mix until combined.
Knead slightly to form a ball, then place on wax paper dusted with flour. The wax paper helps immensely here in rolling out the dough and keeping things somewhat tidy. With a rolling pin, roll out the dough to 1/4 thickness and cut out whatever shapes you prefer.
Transfer cookies to baking sheet lined with paper or slipmat. Bake for 10 minutes until set and slightly golden.
You can make more cookies out of the the scraps. I got about 18 cookies total.
After the cookies have cooled, you can decorate with the melted chocolate. I couldn’t find a clean frosting recipe that I liked so–as I do every time I’m in doubt–I turned to chocolate. Just melt your chocolate in the microwave and allow to cool before scooping into a ziplock bag–my favorite piping tool. Snip a tiny piece off one corner and decorate.
These are best fresh, but will keep for several days. They crunchier as they sit, but that’s when they’re best with tea or coffee.
