December 16, 2020

Gingerbread Cookies

by Slow Down Company
– vegan – gluten free – grain free – refined sugar free –
These gingerbread cookies are as healthy as it gets for the holidays! Made with wholesome, delicious ingredients without the molasses and refined sugar. perfectly soft and fluffy on the inside, nicely crisped on the outside, these cookies are finished with a blend of seasonings that give them their warm, seasonal gingerbread flavor. Make these with your own choice of shapes and decorations.

You will also need:
A baking sheet
Wax (parchment) paper – optional but recommended
A rolling pin
Cookie cutters of choice

Serves 12

Gingerbread Cookies

Yields 12 - 3" gingerbread men

The best gingerbread cookies - made vegan, gluten-free, grain-free, molasses free and refined sugar free.

15 minPrep Time

12 minCook Time

27 minTotal Time

Save Recipe
Save Recipe
Print Recipe

Ingredients

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 2/3 cup almond butter
  • 1 tbsp ground flax + 2 tbsp water
  • 1/2 cup pure maple syrup
  • 1 tbsp avocado oil
  • 1 tbsp pure vanilla extract
  • 1/2 tsp baking powder
  • 3/4 tsp cinnamon
  • 3/4 tsp allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • Dash of salt and pepper
    • You will also need:
  • A baking sheet
  • A rolling pin
  • Cookie cutters
  • Wax (parchment) paper - optional but recommended

Instructions

  1. Preheat oven to 350 F.
  2. In a small bowl or cup, mix the flax meal with the water and store in the refrigerator while you prepare the rest of the ingredients.
  3. In a large bowl, mix together your dry ingredients: almond flour, coconut flour, baking powder and spices.
  4. Add the wet ingredients to your dry ingredients and mix: almond butter, maple syrup, avocado oil, vanilla extract and your flax mixture.
  5. Lay your dough out in a ball on a large piece of parchment paper. Cover your dough in another piece of parchment paper and roll out the dough using a rolling pin, about 1/4 inch thick. The thinner you roll out the dough, the crispier the cookies will be. The thicker the dough, the fluffier the cookies.
  6. Use your cookie cutters to shape your cookies and transfer to a greased baking sheet, placing the cookies close together. Form the remaining dough into a ball and roll out again to create more cookies. Do this with the remaining dough.
  7. Bake for 12 minutes. Allow to cool slightly on the pan before serving.

Notes

*All substitutions are noted below.

*FOR THE ICING: I used a blend of powdered sugar, melted vegan butter and oat milk. I didn't measure the ingredients, but it is pretty straight forward. If your icing is too thick, add more oat milk. If it is too thin, add more powdered sugar.

Nutrition

Nutrition Facts
7.8.1.2
56
https://slowdowncompany.com/gingerbread-cookies/
To make these gingerbread cookies, you will need:
  • Almond flour: a healthy, gluten-free alternative to grain-based flours. It is void of refined carbs and lower calories. Therefore, it is also a great alternative for those trying to lose weight.
  • Coconut flour: like almond flour, coconut flour is a healthy, gluten-free alternative to grain-based flours and can contribute to weight loss when substituted for white flour. Whereas almond flour is high-fat, coconut flour is high-carb. A 1/4 cup of coconut flour has 10 grams of fiber, 6 grams of net carbs, 4 grams of fat and 4 grams of protein.
  • Almond butter: has similar calorie and fat contents compared to peanut butter. 2 tbsp of almond butter has 6.6 grams of protein, 50% of your daily recommended vitamin E intake, 37% of your manganese, 32% of your copper, 28% of your magnesium, 23% of your phosphorous, 27% of your vitamin B2, 13% of your zinc and 11% of your calcium. I recommend choosing a natural almond butter that only contains almonds and maybe salt. Substitutions: you can use peanut butter or any nut butter, but it will change the flavor slightly.
  • Ground flax (flax meal): the combination of flax and water is a good plant-based substitute for egg in baking. Flax seed is one of the best sources of omega-3. Just 2 tablespoons of flax meal has 1.8 grams of omega-3 (& even better, 2.4 grams in just 1 tablespoon of whole flax seeds).
  • Pure maple syrup: although high in sugar, is loaded with 24 antioxidants that help protect against free radical damage. It also contains anti-inflammatory properties that help to protect against chronic diseases, brain inflammation, intestinal inflammation, and nerve inflammation. Therefore, pure maple syrup is a great natural sweetener when used in moderation. Fake maple syrup is made with high fructose corn syrup and provides zero  health benefits. Substitutions: agave nectar or date syrup.
  • Avocado oil: a good source of healthy fats, with both omega-3 and omega-6. Like extra virgin olive oil, avocado oil is anti-inflammatory due to the large presence of oleic acid. Avocado oil has been shown to increase HDL levels (the “good” cholesterol) and lower LDL levels (the “bad” cholesterol). Furthermore, pairing with vegetables will help to better absorb the nutrients from the vegetables. Substitutions: coconut oil or extra virgin olive oil.
  • Pure vanilla extract: I recommend choosing a higher quality vanilla extract, as cheap vanilla extract often has artificial flavors and caramel coloring that disrupts digestive health. Stay away from extract that has propylene glycol, which is essentially just antifreeze. Pure vanilla extract is actually a great antioxidant and can reduce inflammation.
  • Baking powder
  • Cinnamon, ground cloves, ginger, nutmeg, allspice, salt + pepper: these spices have great anti-inflammatory properties and antioxidants. Adding spices to your meals is a simple way to prevent the risk of heart disease and lower blood sugar levels. Substitutions: gingerbread spice.

Related posts

Leave a Comment