Soft and tender, crispy edges, warm spices, just enough sweetness – these Gingerbread Cutout Cookies are everything a FAVORITE Christmas cookie should be!
- 1/2 cup (80g) coconut sugar
- 1/4 cup (65g) almond butter ((or any nut/seed butter))
- 1/4 cup (80g) molasses
- 1 tbsp lemon juice
- 2 tsps ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 2 cups (220g) almond flour (OR 1 3/4 cups (195g) oat flour)
- Optional: coconut butter (for decorating)
- Preheat the oven to 350F.
- In a mixing bowl, combine the coconut sugar, almond butter, molasses, and lemon juice. Whisk until combined.
- Add the rest of the ingredients and mix/knead to form a ball of dough.
- Place a piece of wax paper on your work surface and cover with a light dusting of flour.
- Roll out the dough to 1/4 inch thickness. (If you don’t have a rolling pin, a glass bottle works too!)
- Cutout your cookies into any shape you like. (If you don’t have a cookie cutter, use a jar or jar lid!)
- Use a spatula to carefully transfer the cookies to a baking sheet lined with parchment paper.
- Once the pan is full (I got six per pan), bake for 10 minutes at 350F or until golden around the edges.
- While those are baking, re-roll the dough and cut out as many cookies as you can fit. I got 12 total with two rounds of rolling.
- Once all the cookies are done baking, allow them to cool completely (or even chill) before decorating. I used barely warm coconut butter in a squeeze bottle or ziplock bag. Chill until frosting is set.
- Enjoy! You can keep them in the fridge for up to a week (frosted or unfrosted), but they are yummiest when fresh.
- Serving Size: 1 cookie
- Calories: 193
- Sugar: 14g
- Fat: 12g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g