Holiday cookies are a staple this time of year, and while they’re packed with cheer, they’re often full of sugars and flours that’ll spike your blood sugar and leave you feeling less than ho-ho-happy. Never fear—the Healthy Holiday Gingerbread Cookies are here.
I’ve remade arguably the best holiday cookie to be gluten-free, refined-sugar-free, and packed with metabolism-boosting, inflammation-busting spices like cinnamon and ginger, with a heavy hit of mineral-rich molasses. They’re boldly spiced, perfectly sweet, crispy on the outside, and chewy in the center.
Don’t forget the fun part—decorating!
After your Healthy Holiday Gingerbread Cookies have cooled, you’ll need to get to the best part, decorating. Luckily, I have thought that through with my Homemade Colored Frosting! It may not surprise some of you that I draw the line for my cookie decorating at artificial colors and flavors. They simply don’t make me feel good, and there have been too many studies showing their negative health effects. Fun fact, when I lived in London, I was shocked to find that Europe not only doesn’t use most of the artificial colors or flavors that we do here, but many are actually BANNED!
If you are now in holiday baking mood from these Healthy Holiday Gingerbread Cookies, I totally understand! I highly recommend that you check out some more of winter-esque recipes like these Healthy Starbucks Cranberry Bliss Bars and the Snow-Dusted Healthy Chocolate Peppermint Cupcakes!
Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!Print
- 2 cups almond flour
- ½ cup buckwheat flour
- ½ cup coconut sugar
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Pinch of fresh ground black pepper
- 2 tablespoons avocado oil
- 1½ teaspoons vanilla
- ⅓ cup blackstrap molasses
- 1 large egg, beaten
- Smoked sea salt, for sprinkling (optional)
- Healthy frosting of choice
- In a large bowl, mix together the almond flour, buckwheat flour, coconut sugar, ground ginger, ground cinnamon, ground cloves, baking powder, salt, and pepper until homogenous.
- Stir in the avocado oil, vanilla, molasses, and egg. Mix, using your hands if necessary, until a uniform texture forms. If the dough is a little wet, add ¼-½ cup more almond flour, a few tablespoons at a time.
- Divide the dough into two balls. Wrap them both in parchment paper and put in the fridge for an hour to chill (or up to overnight).
- Preheat oven to 350 degrees Fahrenheit.
- Remove one ball from the fridge. Place on the parchment paper on the table, the place another piece of parchment paper on top. Use a rolling pin or a wine bottle to roll until it’s about ¼ inch thick or however thick you like your cookies.
- Use a cookie cutter to cut out desired shapes. Place them on a parchment-lined sheet pan—these don’t spread a ton, so you can put them fairly close together.
- Continue re-rolling dough until it gets sticky, then put the dough in the fridge to chill, repeating process with other dough ball. Repeat until all dough is cut into shapes.
- Sprinkle with smoked sea salt, if desired.
- Bake 10 to 12 minutes, or until the edges are just browning.
- Let cool on the pan for at least five minutes before transferring to a wire cooling rack. Let cool completely before icing.
- Category: Dessert
Keywords: Healthy Holiday Cookies