Big, soft and chewy gingerbread cookies are PERFECT for the holidays. Loaded with all the classic gingerbread warm and spicy flavors. And gluten and grain free.
I told you guys that GINGERBREAD was the theme for December. Hopefully you got a chance to check out my Gingerbread Energy Balls last week. I’m back today with another recipe to help get you into the holiday spirit.
Today we’re talking about big, fat gingerbread cookies that are so soft and chewy. No thin, crispy cookies here. Cookies that you won’t be able to stop eating. They’re that good.
I’m always excited when I have an amazing classic recipe that I can count on year after year. This gingerbread cookie recipe is definitely one of those. No fancy add ins. No complicated baking methods. Just sweet and spicy flavors with warm notes of molasses, ginger, and cinnamon.
Here’s the recipe deets:
❤️the flours… I use a combo of blanched almond flour and coconut flour. I’ve always preferred to mix my gluten free flours to achieve just the right texture.
❤️the fat… I’ve made these with butter, ghee, and coconut oil. They’ve all turned out fabulously.
❤️the sweetener… I love coconut sugar in my gingerbread cookies. It gives such a rich deep flavor and adds to the chewy texture as it bakes.
❤️molasses… a classic holiday flavor. Adds so much depth to the favor profile.
❤️spices… I use a mix of cinnamon, ginger , cardamom, (or allspice), nutmeg, and clove. You can totally customize the spice mix to your personal preference.
❤️eggs… 2 eggs seems to be the perfect sweet spot to make these cookies soft and chewy. I don’t usually experiment with egg replacers, but I’ve had a friend make this recipe with 2 flax eggs and said they turned out great. (I can’t confirm since I did not taste them….)
This recipe make 12 large cookies with just the right amount of chewiness that I think you are just going to LOVE. ❤️My people adore these cookies and gobbled up almost the whole tray right after I shot these photos. I did get a chance to snag a couple to take to Little Ones’s teacher. Teachers are angels ?and deserve healthy treats, especially during the holidays.
So if big, fat, soft and chewy gingerbread cookies are your thing, this recipe is for you. The ultimate holiday cookie. So good dunked in your favorite coffee, tea, hot chocolate or cold glass of nut milk.
Big love to you all for the holidays.?
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- 2 eggs
- 1/3 cup butter, ghee, or coconut oil, melted
- 2 tbsp molasses (like this)
- 3/4 cup coconut sugar (I use THIS brand)
- 1 tsp vanilla extract
- 2 cups almond flour (I use THIS fine blanched brand)
- 1/4 cup coconut flour (I use THIS brand)
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- 1/2 tsp cardamom or allspice
- 1/4 tsp nutmeg
- pinch of clove
- 1/4 tsp salt
- 1/2 tsp baking soda
- plus extra coconut sugar for sprinkling
- Preheat oven to 325’F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together eggs, melted fat, molasses, coconut sugar, and vanilla extract. Stir in almond flour, coconut flour, spices, salt, and baking soda.
- Use a cookie scoop or rounded spoon to scoop 12 heaping balls onto lined baking tray. Press down and flatten slightly as these cookies do not flatten or rise much. Sprinkle with a bit of extra coconut sugar.
- Bake for 16-18 minutes, until golden on top and you can easily lift cookie with a spatula. Allow to cool completely on tray. Cookies will firm up a bit as they cool and get nice and chewy.
For perfectly-shaped cookies that are easy to shape, you can place batter in fridge for an hour. Then roll scoops of batter in hands into little balls. Flatten and bake as directed.
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