Moist Vegan and Paleo Gingerbread Cutout Cookies
Ingredients
- 1/2 cup coconut sugar
- 1/4 cup almond butter (or any nut/seed butter)
- 1/4 cup 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 almond flour (oat flour option linked in my bio!)
Preparation
In a bowl, whisk together coconut sugar, almond butter, molasses, and lemon juice until well combined.
Add ginger, cinnamon, cloves, baking soda, vanilla extract, and almond flour to the bowl. Mix/knead the ingredients to form a ball of dough.
Place the dough between two pieces of wax paper and roll it out to a thickness of 1/4 inch.
Flatten the rolled dough and chill it in the refrigerator for 30 minutes.
Use a cookie cutter to cut out shapes from the chilled dough. Carefully transfer the cutout cookies to a baking sheet lined with parchment paper, using a spatula if needed.
Bake the cookies in a preheated oven at 350°F (180°C) for 10 minutes or until they turn golden around the edges.
You can gather the excess dough, re-roll it, and cut out more cookies.
Allow the cookies to cool completely before decorating. You can use melted coconut butter and matcha for a glaze, or decorate them as desired.
