It’s the most wonderful time of the year 🎶❤️❄️ So much fun making these delicious #vegan and #glutenfree Gingerbread cookies last night! Thank you @sweetlaurelbakery for this recipe! Also, special shout-out to @rodgersgreensandroots for inspiring me with their delicious fresh ginger! It all came together beautifully! 🤩🍪
Feel free to decorate these however you please! We did a coconut buttercream frosting, with rainbow sprinkles from @wholesome.provisions and chocolate chips from @lilys_sweets ! Tbh though chocolate and gingerbread was a weird combo, so maybe skip that one! We also used pomegranate seeds and those were delish!! 😋
Such a fun family activity for my son and his cousin Caroline @nicolelmilner ! I love making old holiday traditions healthy, it’s an all around win for everyone! Have you given any old traditions a refresh this year?? Would love to hear suggestions for Baby’s First Christmas! Happy Sunday! 👶🏻❤️🎄
1 1/2 cups almond flour
2 Tbsp arrowroot powder
1 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp ground cinnamon
2 Tbsp grated fresh ginger
1/4 cup coconut oil, melted
1/4 cup maple syrup, or 3 Tbsp @lakanto Golden monk fruit sweetener + 1/4 cup water
1 Tbsp vanilla extract
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, arrowroot powder, baking soda, salt, and cinnamon. In a medium bowl, combine the ginger, coconut oil, maple syrup, and vanilla. A little at a time, add the dry ingredients to the wet, stirring until a dough comes together.
Gently shape dough into a ball, cover with plastic wrap, and refrigerate for about 20 minutes.
On a large piece of parchment, roll the dough out about 1/4 inch thick, then cut out desired shapes with cookie cutters and arrange on the baking sheet.
Bake for 10-15 minutes, until golden brown on the edges.
Transfer the cookies to a rack to cool completely. Decorate with frosting, sprinkles, or decor of your choice!