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Healthier Gingerbread Cookies 🎄🌟
I think it’s safe to say that the holiday baking season is officially upon us.
I truly love getting in the kitchen with my family and creating treats together. It’s as much about the memories as it is about the actual finished product.
I’m EXTREMELY happy with this Gingerbread cookie recipe for several reasons:
First, it’s gluten-free and refined sugar-free which are 2 things that are difficult to come by in a good holiday cookie!
Second, It’s actually pretty easy, especially for a roll-out dough recipe! The ingredients are actually pretty simple, minimal, and fairly easy to come by.
And finally, these cookies are seriously good! Nice clean, fresh ginger flavor. Just the right amount of sweetness.
What is Coconut Butter?
I am often asked if coconut butter is the same thing as coconut oil. NO, it is not.
Coconut butter is made from the meat of the coconut much in the same way nuts are ground/ blended to make nut butter. You can make your own quite easily! Search online for a good coconut butter recipe. The entire process takes less than 10 minutes to make
Coconut oil on the other hand is a more laborious and specific process that may include drying, extraction, and sometimes heating. I definitely don’t attempt to make my own coconut oil, but rather purchase a high-quality organic unrefined coconut oil when needed.
We use coconut oil more for cooking as a substitute for other oils, or butter.
Coconut butter is more of a condiment, spread, or in this case a baking ingredient.
🍯 The sweetness factor is such a PERSONAL preference, so please consider this when adding in raw honey, or pure maple syrup. Depending on your taste, you may want a bit more or less.
- 1 1/2 cups almond flour
- 1/2 cup arrowroot flour (Bob’s Red Mill) or tapioca flour
- 1/3 cup dark maple syrup
- 1-inch knob of fresh ginger, grated on the Microplane
- 3 Tbsps grass-fed butter, ghee or clarified butter, melted
- 2 tsps pumpkin pie spice
- a pinch of sea salt
- 2 Tbsps coconut butter, melted
- 2 Tbsps warmed coconut cream (not milk)
- 1/2 Tbsp raw honey or pure maple syrup, or to taste
- pinch of sea salt
Preheat your oven to 350 degrees f. and line a large sheet pan with parchment paper.
In a food processor, add all the cookie ingredients and pulse until combined.
You might need to stop and scrape the walls of the food processor a couple of times.
Bring the dough together into a large ball and wrap it tightly with cling film. Freeze for 30 minutes.
Place a large piece of parchment paper on your clean working surface and roll the dough to a 1/4-inch thickness.
Using cookie cutters, cut out shapes and transfer them to your prepared sheet pan.
Bake for 12-14 minutes, or just until golden on the edges.
Carefully transfer them to a cooling rack and allow them to cool for 10 minutes.
Meanwhile, in a small bowl, combine all the frosting ingredients and whisk until smooth. Refrigerate until ready to use.
Once your cookies are done baking, allow them to completely cool then thinly frost or pipe as desired and enjoy!
These cookies are best enjoyed on the day of baking. Store leftovers in a sealed container in the fridge for up to 3 days or in the freezer for 1 month.