Gluten-Free Vegan Gingerbread Cookies

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2. 2

   Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.

3. 3

   Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.

4. 4

   Bake in the preheated oven until lightly golden, 8 to 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.