Nothing says Christmas like gingerbread cookies! I love the way my house smells when I bake anything gingerbread. Whether it’s cookies, brownies, or some kind of bread your kitchen will smell ahhhh-mazzzzzzinggggg!!!! I’m getting myself psyched up to make a whole bunch of cookies and cupcakes for Omar to take to work for the next couple of weeks. Little will they know they’ll be getting a healthier version of said cookies and cupcakes! Some people say, “It’s the holidays! Splurge a little!” I say, “If you can make something healthier and you know people will love it regardless, then make it healthy!! Why add extra pounds to your holiday season when you really don’t have to?!” Again, I’m not saying cookies and cupcakes are healthy and you should eat them everyday… I am saying, you can always use fresh, organic ingredients, made without preservatives and all the other junk you’re going to get when you buy store bought. And let’s be honest, who doesn’t just love HOMEMADE SWEETS?! Something made with love! It’s my favorite way to say, “Thank you! Merry Christmas!!”
Now, go crank up your oven and make some homemade cookies for someone you love! <3
Soft & Chewy Gingerbread Cookies
Soft and chewy, perfectly spiced, vegan & gluten free cookies that are sure to make everyone happy!
- 1 tbsp ground flaxseed plus 3 tbsp water
- 2 cups almond flour (not meal)
- 1/2 cup Bob’s Red Mill Gluten Free 1:1 baking flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 cup softened butter (dairy or non-dairy) I used Earth Balance sticks
- 1/2 cup organic cane sugar
- 1/4 cup molasses
- 1 tsp vanilla
- 1/4 cup organic cane sugar for rolling the dough in
- 1/2 cup dried cranberries
- 1/2 cup enjoy life chocolate chips
- In a small bowl, whisk together the ground flaxseed and water. Set aside for a few minutes.
- In a large mixing bowl, add all of the wet ingredients and whisk together.
- In a medium size mixing bowl, whisk together all of the dry ingredients and slowly add to the wet ingredients a little bit at a time. Mix well until until they’re both incorporated into each other. Fold in the dried cranberries and/or chocolate chips.
- Refrigerate the dough for 30 minutes.
- Line 2 cookie sheets with parchment paper or use a silpat. Add the 1/4 cup of sugar to a small bowl.
- Use a mini ice cream scoop or a tablespoon to form balls. Roll the balls in the sugar and place on the sheet pan. Refrigerate the balls on the sheet pan for 20 minutes. This is important as it helps to create the cracks on top of the cookies!
- Preheat the oven to 350 degrees.
- Remove the dough balls from the refrigerator and bake for 10 minutes. Let the cookies cool on the sheet pan for a few minutes before moving them to a wire rack. Your cookies will appear very soft when they first come out of the oven, but will harden up as they cool.
- Now, pour yourself a cup of coffee and enjoy a cookie or two! 🙂