This recipe is a protein-packed and gluten-free take on traditional gingerbread cookies. It is super easy to slice and bake them and decorate them with the glaze, if you like. The cookie dough can be made ahead and freezes well.
SWW Gingerbread Slice & Bake Cookies with Glaze
MAKES ABOUT 16 COOKIES
1 1/2 cup almond flour
1 large egg, cracked
1 Tbsp. flax seeds
1 Tbsp. coconut flour
1/2 cup coconut oil, melted
1/3 cup monk fruit
1 Tbsp. blackstrap molasses (optional, see notes)
1 tsp. vanilla extract
1 tsp. baking powder
2 tsp. pumpkin pie spice
1/8 tsp. ground nutmeg
1/8 tsp. fine sea salt
1/3 cup powdered sweetener
1 Tbsp. plus 1 tsp.plant-based milk
1/16 tsp. fine sea salt (smallest pinch)
Preheat the oven to 350°F.
Add all the ingredients to a food processor and process for 30 seconds to one minute until combined, it will be sticky.
Place the cookie dough on a large sheet of parchment paper and roll it into a tube (just like a store-bought cookie dough). Chill the dough on the parchment paper in the fridge for at least 60 minutes here is an example
Slice into one-inch thick slices. Place the cookies two inches apart on a parchment-lined, rimmed baking sheet.
Bake the cookies for 10 to 12 minutes until puffy and cooked through. Note: They will be soft, so don’t move them. Let them cool on the baking sheet for 20 to 30 minutes and store in an airtight container for 1-2 days or freeze for up to three months. Frost with the optional glaze below.
Mix all ingredients together and decorate cookies.
NOTE: The molasses is optional. It is a refined sugar that is lower on the glycemic index. It adds flavor and contributes to the chewy texture, and it also brings more of a holiday flavor to the cookies. Blackstrap molasses contains iron, calcium, magnesium, potassium, and phosphorus. If this isn’t in alignment with your lifestyle, try maple syrup.
Recipe developed for SWW by Carla Contreras