Gingerbread Cookies
Here they are! For all of you who have been asking… “My Big, Fat, Soft Gingerbread Cookies” are back. Tweaked just a tad for a better texture, these are A-M-A-Z-I-N-G! Soft and pillowy, melt-in-your-mouth perfection with just the right amount of sweetness and spice, they are perfect for spoiling your family or for fun gift-giving. Let’s bake!
Ingredients
~ dry
2 cups tightly-packed blanched almond flour
½ cup flour (I’ve tried a number of different flours and landed on buckwheat flour to keep these cookies grain-free, but any all-purpose flour will work)
1/2 cup minimally-processed granulated sugar (I used coconut sugar)
2 TBS tapioca flour
1 tsp baking soda
1 tsp cinnamon
1 tsp powdered ginger
1/2 tsp nutmeg
1/4tsp ground cloves
pinch sea salt
holiday sprinkles (optional)
~ wet
1 TBS ground flax + 3 TBS water
1/4 cup unsweetened non-dairy milk (I used soy)
1/4 cup + 2 TBS molasses
1/4 cup smooth almond butter
My Big, Fat, Soft Gingerbread Cookies
Baking without oil can be a challenge but I’ve been at it for several years now and there is ALWAYS more to learn and room for improvement. These babies get their moisture from the rich molasses as well as some almond butter.
Method
Mix the flax meal with the water and set aside.
Preheat oven to 350° F.
Line 2 cookie sheets with parchment paper.
Combine dry ingredients in a large bowl.
Place all wet ingredients, including the flax mixture, in a small bowl and stir well to combine.
Add the wet ingredients to the dry and mix well.
Add love. 💗
Drop by about 2 TBS onto the cookie sheets (it’s really best to use a small ice cream scoop). If you do a lot of cookie baking, a good investment would be this set. Using a scoop makes it easier not only to create your round cookie shape but also to keep their sizes uniform. I use a 2 TBS scoop for these and when filling the scoop I keep the dough a little rounded on top.
Leave about 2” between each cookie. They grow!
Flatten each cookie just a bit. You may want to wet your fingers a little bit first as the dough is super sticky!
Add sprinkles if using.
Bake for 15-18 minutes. They should be a little brown on the bottom and soft to the touch on top.
Cool completely before serving/storing.
Makes 21 cookies! Enjoy.