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Healthier Gingerbread Cookies

Servings: 12

Ingredients

Cookies:

  • 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

Frosting:

  • 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

Instructions

  • 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.