Description
Gluten Free, Vegan, Refined Sugar Free
These no bake gingerbread cookies are soft and fudgy, bursting with holiday flavor, and are made with a mix of almond flour and coconut flour. They are gluten free, vegan, refined sugar free, and ready in minutes!
Ingredients
Scale
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tsp cinnamon
- 1.5 tsp ginger
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 1/2 cup drippy nut butter
- 1 tbsp molasses
- 1 tbsp agave
- 3 tbsp non dairy milk
Instructions
- Combine the first six ingredients in a large mixing bowl – stir until well mixed.
- Add molasses, agave and nut butter. Stir until dough is formed – it will be very crumby.
- Add milk in one tablespoon increments until a softer dough is formed that can be rolled (you also don’t want it too wet, the amount needed will depend on your nut butter!).
- Roll into 12 even balls, flatten onto a cookie sheet lined with parchment paper – using fingers or a fork to create a pattern on top.
- Store in fridge for best texture.
Notes
You can use any nut butter for this recipe. Check out my Amazon shop to see all of the different brands I love, use, and recommend!
Nutrition
- Serving Size: 1 cookie