Easy Vegan and Paleo Chocolate Gingerbread cookies to enjoy the holiday season with no guilt!
I’m super-excited to share this recipe with you, because I think it’s one of the most authentic cookies I’ve ever made. They have the taste and texture of traditional gingerbread, but they’re paleo and vegan-friendly, too.
They are made extra special by the addition of some all natural chocolate cashew butter, which not only adds some delicious chocolate flavor but makes them also super soft!
You might want to plan on making a double batch of these cookies because I’m confident they will go very quickly!
Ingredients (makes about 12-14 small cookies):
- 1 cup almond flour
- 1/4 cup tapioca flour
- 1/8 tsp salt
- 1/2 tsp baking soda
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp five spices
- 1 tbsp molasses
- 100 g chocolate cashew butter
- 4 tbsp coconut oil, melted
For this recipe I am using my favorite Chocolate Cashew Butter made from Realicious, she has now got an improved recipe, so if you haven’t yet, GO GIVE IT A TRY!
In a large bowl combine the chocolate cashew butter and molasses
Add the spices, salt and baking soda
Add the flours and melted coconut oil and stir all the ingredients together until you get a soft cookie dough
Press the dough down between 2 sheets of parchment paper
and using a rolling pin roll the dough into a disc, I like my cookies more on the thin side, but I would suggest you stay around 5 mm thickness
Place the disc of dough into your fridge for half a hour to let it firm up a bit, then press the cookie cutters into the dough to create each cookie.
Bake into pre-heated oven at 180 C for 8 to 10 min. Remove the tray from the oven and let it cool down without touching the cookies, they will be very tender and would break easily.
Once completely chilled, dust them with some powdered sugar if you fancy or decorate with some paleo coconut sugar icing!
Store them into a cookie box for up to a week…but trust me, they will not last over a few days!
One of these babies has 82 kcal, 7.7 g F, 2.4 g C, 0,6 g P