Gluten-Free Gingerbread Cookies
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
60 small cookies
ingredients
- 6 large eggs
- 1⁄3 cup unsalted butter, melted (can use coconut oil for vegan version)
- 1⁄4 teaspoon fine sea salt
- 1⁄2 cup molasses
- 3⁄4 cup brown sugar (VERY lightly packed)
- 1 1⁄2 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cinnamon, preferably Ceylon cinnamon
- 1⁄4 teaspoon ground cloves
- 3⁄4 cup coconut flour, sifted
directions
- With a mixer, blend together the eggs, butter, salt, molasses, sugar, and spices. Stir in the coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture.
- Drop batter by scant teaspoonsfuls onto parchment paper or Silpat lined cookie sheet. Bake for 10-12 minutes; watching carefully, as these cookies can easily burn.
- Remove from cookie sheet to a rack to cool completely and package in airtight container, separating each layer with parchment or wax paper.
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