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Gingerbread Cookies {dairy free, egg free}

December 13, 2020 by Erica 6 Comments

Gingerbread Cookies

I’ve created a new gingerbread cookie recipe using coconut oil, instead of unsalted butter. My gingerbread cookies recipe from several years ago uses butter, an egg, a greater amount of almond flour, and it’s a denser cookie than this recipe.

My kitchen floor is being replaced which means I’m without my trusty oven range, which means I tested this recipe in my toaster oven. And this means that the baking was uneven, but the outcome was great! I know once my oven is back they will bake as evenly as my Ginger Snap Cookies, because that’s the recipe this new recipe is based on.

As for being egg free, grain free, and dairy free, you can use replace the coconut oil with unsalted butter (the same amount), and you can use another nut or seed flour, but I will say that the only flour I’ve tested this with is blanched almond flour. For brands, I try not to sway you one way or the other, but I do prefer coconut oil that is filtered (reduced coconut oil scent and flavor) and finely blanched almond flour to reduce any graininess that can affect the texture. Here’s more on sources for almond flour.

I have a bunch of tips for this recipe in the recipes notes, and also wanted to add these tips from my original cookies since they apply here too.

Tips for making these cut-out cookies

  • Chill the dough in the freezer for at least 15 minutes, or up to an hour
  • Use parchment paper or other non-stick surfaces for rolling and baking
  • Sprinkle some almond flour on the bottom and top of the dough before rolling to prevent sticking
  • If the dough gets soft, place it back in the freezer for a few minutes before working it again
  • After they’re baked, you can add the cookies to a dehydrator (or oven at about 170 degrees F) for about an hour to put some crunch into them (or back into them). Or, use a warm oven if you don’t have a dehydrator.
  • Use royal icing to decorate them!

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

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Gingerbread Cookies {dairy free, egg free}

Cookie cutting tips: Freeze dough for at least 15 minutes to make it firmer and easy to roll. You can also add a bit of almond flour to the parchment paper to prevent sticking.
For rolling the dough, you have 2 options: Roll the dough across a piece of parchment paper that fits across your baking sheet. This will allow you to just remove the dough cut out around the gingerbread people. Or, option 2, cut the people and then put the parchment paper with the people in the freezer for 10 minutes.
The thicker you make the cookies the easier they'll be to move from the parchment paper to the baking sheet. I make them at least an 1/8 of an inch thick.
You can use unsalted butter in place of coconut oil, and use honey in place of maple syrup.
The yield of cookies will depend on the size of your cookie cutter.
You can decorate these cookies with dairy-free royal icing.
Servings: 22 cookies
Calories: 93kcal

Equipment

  • Cookie cutter

Ingredients

  • 2 cups blanched almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/3 cup maple syrup or honey
  • 1/4 cup coconut oil
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C, or gas mark 4).
  • Add the flour, salt, baking soda, cinnamon, ginger, and cloves to a large bowl and blend with a fork.
  • Add the maple syrup and coconut oil to the bowl and blend until a soft dough forms. If it’s too soft, put it in the the freezer for 10 minutes or so.
  • Roll the dough into a ball and place it between 2 sheets of parchment paper.
  • With a hand roller, flatten the ball of dough until the dough is at least an 1/8 inch thick.
  • Use a cookie cutter to cut out the gingerbread people. Remove the excess dough around the people, and use it to make more cookies. If you want to, use a toothpick to create eyes, a smile, and a few buttons on each cookie.
  • Place the parchment paper on a baking sheet and bake the cookies for 8 minutes or until they start to darken a bit around the edges. Keep an eye on the cookies because they bake fast.
  • Cool fully before frosting or decorating.

Nutrition

Calories: 93kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Sodium: 39mg | Potassium: 13mg | Fiber: 1g | Sugar: 3g | Calcium: 28mg | Iron: 1mg
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Filed Under: Breakfast, Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Paleo, Plant-based, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour

Previous Post: « Pumpkin Cheesecake
Next Post: Royal Icing {coconut butter} »

Reader Interactions

Comments

  1. Anni

    December 29, 2021 at 3:31 pm

    I tried these today and unfortunately, this recipe did not work for me – the cookies melted into one giant flat gingerbread. I wonder if I measured something wrong or if my selfmade almond flour does not yield the same amount as store bought (perhaps store bought packs more grams into 2 cups or is drier?).
    I used butter, selfmade almond flour and honey.
    I will give this recipe another go soon using coconut oil and maple syrup.

    Reply
    • Erica

      December 29, 2021 at 3:42 pm

      I haven’t had a problem like this using the same ingredients, but you can try any combination of ingredients. Try freezing the dough before cutting the cookies, and you can also put them in the refrigerator or freezer before baking them if it seems like it will happen again.

      Reply
  2. Lin Davis

    December 20, 2020 at 7:16 am

    Do you use the solid type coconut oil or the liquid one?
    Have all the ingredients so raring to go. TY.

    Reply
    • Erica

      December 20, 2020 at 9:04 am

      It’s coconut oil, which is softer than coconut butter (also known as coconut manna). Coconut oil is a soft solid at room temperature. Hope that helps!

      Reply
      • Lin Davis

        December 22, 2020 at 10:16 pm

        Thank you but I have a liquid one & the usual solid until warmed type. So I presume the latter.

        Reply
        • Erica

          December 22, 2020 at 10:20 pm

          You definitely want coconut oil, but it’s not a liquid at room temperature (about 70 degrees) unless it’s warm outside near you.

          Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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Tangy Peanut Sauce & Veggies
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