Gingerbread Cookies Without Molasses
These easy gingerbread cookies are made without molasses and refined sugar. They are sweetened with maple syrup, only require a few ingredients to make, and are a perfectly spiced holiday treat!
Servings: 10 cookies
Ingredients
Gingerbread Cookies
- 1 ¼ cups almond flour
- 2 tbsp butter, melted and cooled
- 2 tbsp maple syrup
- ¼ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
Optional Icing
- ⅓ cup powdered sugar
- 1 tbsp milk
Instructions
- Stir together the almond flour, baking powder, and ground spices until combined.
- Add in the butter and maple syrup and mix until combined. The mixture will seem crumbly at first but will come together into a dough as you continue to mix. Use your hands as needed to form the dough.
- Form the mixture dough into a disc, wrap, and place it in the freezer for 10-15 minutes. This step helps make the dough less sticky and easier to work with.
- Preheat the oven to 300 degrees F (150 degrees C).
- Place the dough between two pieces of parchment paper and roll it out about ¼ of an inch thick. Use a cookie cutter to cut out shapes from the dough. Since this is a very delicate dough with almond flour, I suggest remove the excess peices of dough between the shape cutouts instead of trying to lift up the cookie shapes. Once you remove the excess pieces of dough and are left with just the gingerbread shapes, transfer this sheet of parchment paper directly to a cookie pan.
- You may either combine the scraps of the excess dough and re-roll it out to cut out more cookie shapes, or just bake it flat and break it into bark style pieces once it is baked!
- Bake the cookies for 10-15 minutes, or until the edges are slightly brown. Let the cookies cool completely before serving. Make sure to keep an eye on the cookies as they bake so that they do not burn.
- Optional: Once they cool, mix together the powdered sugar and milk to form the icing to decorate the cookies. Top with festive sprinkles and serve!
Notes
- Keep a close eye on these cookies as they bake because almond flour can burn easily and quickly. The total bake time will depend on how thin you roll out the dough.
- This dough is not as pliable as other doughs, so try to be gentle. I find it easiest to remove the scraps of excess dough around the shapes instead of trying to pick up and transfer the actual gingerbread shapes.
- Decorate your cookies however you’d like! I used a powdered sugar icing but plain yogurt is a great alternative for a sugar-free “frosting” option! I love using these silicone-protected cookie cutters!
Nutrition
Calories: 111.46kcal | Carbohydrates: 6.02g | Protein: 3.02g | Fat: 9.23g | Saturated Fat: 1.95g | Polyunsaturated Fat: 0.09g | Monounsaturated Fat: 0.59g | Trans Fat: 0.09g | Cholesterol: 6.02mg | Sodium: 29.05mg | Potassium: 13.37mg | Fiber: 1.63g | Sugar: 2.91g | Vitamin A: 70.67IU | Vitamin C: 0.01mg | Calcium: 42.63mg | Iron: 0.6mg