Soft Baked Gingerbread Cookies
These are hands down my favorite cookies of all time! Gingerbread is the best holiday flavor, and these soft baked gingerbread cookies are the perfect treat to add to your dessert platter for the holidays. They are perfectly moist and very flavorful! You wouldn't believe they are made without dairy, gluten, eggs, or refined sugar. Warning: It might be hard to share these cookies because they are that delicious!
Equipment
- Mixing bowl
- Baking sheet pan
- Parchment paper
Ingredients
- 2 cups gf/paleo all-purpose flour
- 1 cup coconut sugar
- 3/4 cup vegan or grass fed butter(room temp)
- 1/3 cup molasses
- 2 eggs or vegan egg substitute
- 1 tsp baking soda
- 1 tbsp ground ginger
- 2 tsp cinnamon
- 1/4 tsp ground clove
- Pinch of nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup coconut sugar or granulated monk fruit for rolling
Instructions
- In a bowl, mix together the all-purpose flour, baking soda, spice, and salt.
- In a separate bowl, cream the butter and coconut sugar by using a hand mixer and beat them for about 1 minute.
- Add in the molasses, eggs or egg alternative, and the vanilla extract and beat for another minute.
- Combine the wet and dry ingredients and then cover the bowl with the cookie dough and place in the fridge for a couple of hours or overnight.
- Take the cookie dough out of the fridge and use a cookie dough scoop to scoop out about 20-22 balls. Roll the cookie dough balls so they are smooth and evenly rounded.
- Dip each cookie dough ball into a bowl with the granulated monk fruit "sugar" and coat evenly.
- Place the cookie dough balls on a parchment paper lined baking sheet and space them about 3 inches apart(you will need to make them in batches).
- Flatten out the cookie dough balls a little bit and then bake at 350 for about 10-12 minutes.
- Let them cool down completely, then store in an air-tight container. Enjoy!