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.
Gingerbread Cookies {dairy free, egg free}
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
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.
Do you use the solid type coconut oil or the liquid one?
Have all the ingredients so raring to go. TY.
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!
Thank you but I have a liquid one & the usual solid until warmed type. So I presume the latter.
You definitely want coconut oil, but it’s not a liquid at room temperature (about 70 degrees) unless it’s warm outside near you.