A simple, naturally gluten free and oil free gingerbread cookie recipe that takes less than half an hour start to finish.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Servings 8
Author carleigh
Ingredients
2 ¼cupsalmond flour
1 ½tspbaking soda
½cuppeanut buttersub almond or wow butter
½cupcoconut sugar
1tspcinnamon
1tspginger
⅓cupmolasses
¼cupalmond milksub oat or soy milk for nut free
Instructions
Preheat the oven to 350F and line a baking sheet with parchment paper.
Combine your dry ingredients in a large bowl, including the flour, baking powder, ginger, cinnamon and coconut sugar.
In a separate bowl, combine the wet ingredients, including the milk, molasses and peanut butter.
Combine the wet ingredients with the dry ingredients until a smooth batter is formed. Separate into 8 to 12 cookies on the parchment lined baking sheet, and bake for approximately 15 to 20 minutes until firm. Allow to cool completely before eating.