Low-Carb Vegan Gingerbread Recipe

No treat smacks so sumptuously of the holiday season as gingerbread. We love it, and think everyone should be able to enjoy it, guilt-free. After all, gingerbread has the potential to be a boost from a nutritional standpoint, and with a few simple tweaks, you can significantly clean up the classic gingerbread recipe, allowing you to enjoy more of this  seasonal staple, more often. Best of all, this recipe is super simple to make, so you don’t have to be a whiz in the kitchen to nibble on a few well-earned cookies.

Benefits of Ginger

Thehealth benefits of ginger abound. This miraculous spice has been shown to assuage nausea, reduce inflammation, aid in digestion, bolster immunities and improve brain health.

So, reap the rewards of ginger without packing on unwanted and unhealthy pound. Whip up a batch of our vegan gingerbread cookies, brew a pot of your favorite tea, and put up your feet to enjoy the ultimate holiday treat.

Low-Carb Vegan Gingerbread Cookies

Makes approx 12 cookies (3 servings)

~100 calories/serving

You’ll need:

1 1/2 cups almond meal

1/4 cup arrowroot starch

2 tsp ground ginger

1/2 tsp ground cinnamon

1/8 tsp salt

1/4 tsp baking soda

2 tbsp melted coconut oil

1/3 cup pure maple syrup

1 tbsp blackstrap molasses

½ cup arrowroot starch for rolling and cutting

1 batch of coconut sugar icing, for decorating

Directions:

1. Preheat oven to 350 F.
2. Line baking sheet with parchment paper.
3. In a large mixing bowl, combine almond meal, starch, ginger, cinnamon, salt, and baking soda and mix well.
4. Add the coconut oil, maple syrup and molasses. Stir again until mix forms a sticky dough.
5. Place dough in the freezer for 30 minutes to make it firmer. You can also refrigerate it overnight and cut & bake the cookies in the morning.
6. Sprinkle a large piece of parchment paper with starch. Place dough in center of paper and sprinkle more on top. This will help prevent the dough from sticking.
7. Roll the dough into a flat sheet using a rolling pin. The dough should be about 1/4-inch thick. Dip cookie cutters into starch to prevent sticking.
8. Cut out shapes, rolling excess dough into a ball and re-rolling until dough is used up.
9. Place in oven and bake for 8-10 minutes.
10. Decorate with coconut sugar icing or enjoy icing free.

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