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Gluten-Free Vegan Gingerbread Cookies

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"Ginger, almond flour, arrowroot, and molasses combine to perfection to make these crispy and sweet gluten-free vegan gingerbread cookies, just perfect for the holidays!"
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58 m servings 107 cals
Original recipe yields 18 servings (18 cookies)

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
  3. Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
  4. Bake in the preheated oven until lightly golden, 8 to 10 minutes.

Nutrition Facts

Per Serving: 107 calories; 6.7 g fat; 10.7 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 166 mg sodium. Full nutrition

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