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5 from 1 vote

Grain-Free Gingerbread Cut-Out Cookies

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
For a grain-free twist on a holiday classic, try these gingerbread cut-out cookies made with arrowroot flour and almonds!
Servings: 30 cookies
Calories: 129kcal
Author: Guest Author

Ingredients

Instructions

  • Preheat oven to 350 and grease two cookie sheets very well, or line them with parchment paper.
  • Place almonds and arrowroot/tapioca in food processor or high-powered blender and pulse until they become a fine meal (don't overdo it—you may end up with almond butter!).
  • Dump into a large bowl and whisk in spices, salt, and soda.
  • In small saucepan, heat molasses until warmed. Remove from heat and stir in honey and coconut oil. Pour over almond mixture and mix well.
  • Divide dough between cookie sheets and press out with a greased piece of plastic wrap until about 1/4 inch thick.
  • Bake for 10 minutes.
  • Let cool for a few minutes before cutting into shapes.
  • Remove from pan and devour. :)

Notes

Nutrition values per cookie are approximate and depends on the size of your cookies.

Nutrition

Calories: 129kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Sodium: 60mg | Potassium: 178mg | Fiber: 2g | Sugar: 9g | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
courses: Dessert
cuisine: dessert
keyword: cookie, gluten free, grain free, holiday