This recipe is part of 12 days of Feel Good Holidays!
I’m all about enjoying your favorite treats but making them healthier so you feel really freaking good! All the treats are damn delicious and also happen to be gluten-free, dairy-free, refined sugar-free, anti-inflammatory, and mostly vegan.
I started developing these feel-good treats after being diagnosed with Lyme disease. Check out the story and video here!
Watch the how-to video for this recipe on Instagram and TikTok.
Happy Holidays, however you choose celebrate!
These gingerbread cookies are a flavorful, gluten-free twist on a classic!
Made with almond flour, molasses, and warm spices, they’re soft, chewy, and perfectly spiced. A touch of ginger juice adds a zesty kick, while avocado oil keeps them moist and tender.
Easy to make and irresistibly delicious, these cookies are perfect for the holidays or anytime you want a cozy treat.
Enjoy with tea or as a festive snack!
Ginger Bread Cookies
Course: Gluten free, dairy free, vegan optional, refined sugar free18
servings20
minutes20
minutesIngredients
1 egg **
3 tablespoons avocado oil
2 tablespoons molasses
5 tablespoons maple syrup
2 teaspoons ginger juice* (made from ginger root, see instructions)
1 ¾ cups almond flour
½ teaspoon baking powder
1 ½ teaspoons ground ginger powder
½ teaspoon nutmeg
¼ teaspoon salt
¾ teaspoon cinnamon
Optional superfood add in: 3-4 servings of a superfood mushroom blend***
3 Tablespoons Candied ginger, finely chopped (optional)
Topping: raw turbinado sugar (optional)
Directions
- Preheat the oven to 350 ° F (175ºC) and line a baking sheet with parchment paper.
- Make your ginger juice.
Option 1: Grate fresh ginger root (washed but no need to peel) over the cheese cloth and then squeeze with your hands to strain juice.
Option 2: Add fresh ginger root (washed but no need to peel) into a high powered blender or small food processor with enough water to allow it to mix into a pulp, strain through layered cheesecloth or a fine mesh nut milk bag. Will be slightly more dilute than the above version. Store in a glass container in the fridge for 1-2 weeks. HOT TIP Excess ginger juice can be used as tea – add hot water and honey. - In a large bowl combine egg (of flax egg)avocado oil, molasses, maple syrup, vanilla and ginger juice
- Add in almond flour, baking powder, ginger powder, nutmeg, salt, cinnamon, mushroom powder (optional) and candied ginger. Stir well to combine.
- Scoop into 1-2 tablespoon sized balls. Flatten them slightly and sprinkle with raw turbinado sugar.
Bake for 10-20 minutes. Let fully cool, Enjoy!
Notes
- **If you are vegan, you can sub out the egg for a flax egg. In a small bowl make a flax egg by whisking 1 tablespoon of ground flax seed with 3 Tablespoons of water and let rest for 10-15 mins until it becomes gelatinous
- ***If you want to add a mushroom blend. I use the 5 mushroom powder from harmonic arts. Use code JONES15 for a discount! Their quality of mushrooms are incredible.
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