Ingredients

The following ingredients have 7 Servings
  • 4.5 tablespoons vegan butter or ghee, melted
  • 2.5 tablespoons molasses
  • 1/4 cup coconut sugar
  • 1/2 teaspoons vanilla extract
  • 2 cups super-fine almond flour
  • 1/4 cup tapioca flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon all spice
  • 1/8 teaspoon cloves
  • 2-3 tablespoons milk of choice or water
  • 3/4 cup confectioners sugar
  • 1 tablespoon lemon juice, milk or water 

Instruction

  • Mix together the melted butter with molasses, sugar and vanilla until smooth.
  • Add in almond flour, tapioca flour and gingerbread spices. As the dough starts to come together, add milk 1 tablespoon at a time until dough is soft and moist. This may take a bit, just be patient and use your hands if necessary.
  • Once the dough has combined, shape into a round disc (for rolling out later) and place on parchment lined cutting board. Chill the dough for at least 1 hour, up to 2 days in the refrigerator, covered.
  • Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.
  • Now it’s time to roll the dough: place dough in between two pieces of parchment paper. This gingerbread dough is a little sticky so this part is necessary. Use roller or pastry roller to roll the dough to about 1/4″ thickness. Cut out dough using the gingerbread cookie cutters (or other shaped cookie cutters).
  • Using flat edge spatula, quickly (but gently) scoop the gingerbread onto the parchment lined baking sheet, leaving about 2″ space. Bake for 9-12 minutes.  Continue rolling and cutting out dough until all the dough has been used. Cool cookies on baking sheet.
  • Mix together powdered sugar with lemon juice (or water or milk) until icing is thick enough (but thin enough) to decorate the gingerbread with lines and dots as desired. Allow icing to completely set (at least 30 minutes) before storing.