One-bowl Vegan Gingerbread Cookies recipe
makes 2 dozen
Spice cookies like chewy molasses cookies and gingerbread are all-time favorite holiday treat. I love that they aren’t quite as sugary as most sweets and that they take well to natural sweeteners like maple syrup, coconut sugar, or molasses. For the past few years, I’ve been making different spice cookies from various blogs and combining them and adjusting them, and this recipe here is my own version that I’ve landed on. A couple tips: any rolled and cut-out cookie needs to have the dough chilled, otherwise they will be a mess. Also don’t skip the arrowroot—it gives the cookies a little snap, plus you’ll want extra for rolling out the dough.
3 cups blanched almond flour (find it here*)
1 heaping tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon black pepper
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 cup arrowroot (find it here*) plus extra for rolling
1/4 cup coconut oil, melted
1/2 cup maple syrup
2 tablespoons unsulphured blackstrap molasses
In a large bowl, combine almond flour, ground ginger, ground cinnamon, ground cloves, black pepper, sea salt, baking soda and arrowroot. Stir together with a fork or a whisk so that there are no large clumps remaining.
With a rubber spatula, stir in melted coconut oil, maple syrup, and molasses. Cover dough in plastic wrap and refrigerate for 4 hours or put in the freezer for 30 minutes.
Preheat oven to 350. Line 4 half sheet trays with parchment paper. Once dough has chilled, cut it in half and press into a flat disk. Using arrowroot like flour, roll out dough until it’s 1/4” thick, continuously flipping and dusting with arrowroot so that it doesn’t stick to the counter. Use a cookie cutter to cut out cookies and then peel away the excess. Transfer cookies to the sheet trays and bake in batches for 12-14 minutes. Continue with the rest of the dough and re-roll any excess to make more cookies.
Let cookies cool on racks completely and then transfer to an airtight container if not serving immediately.
Note: To make a quick icing for these, combine about 1 cup powdered sugar with 1 teaspoon vanilla extract and just enough water to make a thin glaze. Drizzle over cookies and let dry overnight if you want to stack them.