Homemade holiday gifts made simple & delicious!
Baking cookies is a cherished holiday tradition that no one should miss out on! And honestly, baking with almond flour is so easy and delicious, it’s perfect for creating amazing holiday treats the whole family will enjoy whether they’re gluten-free or not.
Slightly crispy along the edges with a sweet-n-spicy chewy center, these scrumptious little grain-free gingersnap cookies make a thoughtful holiday gift! I like to stack them in recycled mason jars and dress-them-up with festive ribbons and bows. Of course, I highly recommend baking double batches, because it’s next to impossible to give away these tasty little cookies without enjoying a few yourself!
Ingredients
- 1 1/2 cup blanched almond flour
- 1 teaspoon coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons butter, softened (or palm shortening)
- 2 tablespoons coconut oil
- 3 tablespoons honey
- 1 tablespoon unsulfured molasses
- 1/2 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a small bowl, combine the almond flour, coconut flour, baking soda and salt.
- Using a stand mixer or electric hand mixer, mix together the butter (or palm shortening), coconut oil, honey and vanilla until smooth and creamy.
- Add the spices and continue mixing until well incorporated, making sure to scrape down the sides of the bowl as needed.
- Add the dry ingredients to the wet and mix well to combine. Dough will be sticky.
- Drop the dough by rounded tablespoonfuls at least two inches apart onto the parchment-lined baking sheet. Use your fingers to slightly flatten the cookies.
- Bake for 8-10 minutes, until slightly golden brown along edges. Allow the cookies to cool on the cookie sheet at least 3-5 minutes, as they will be very soft and crumbly when hot. Then, use a spatula to transfer cookies to a wire rack to finish cooling.