Super soft, super fudgy and made with only simple, healthy ingredients. Gluten-free, dairy-free and refined sugar-free!
If you love soft, mushy, moist, fudgy cookies and love gingerbread, too, then these are the ultimate cookies for you! Gingerbread is one of my favorite flavors for the holiday season and I would try to make everything gingerbread flavor if I could.
You make this amazing gingerbread flavor by mixing together a bunch of delicious spices and adding in some blackstrap molasses. Although blackstrap molasses is a sweetener, it also has a ton of vitamins and minerals like iron, calcium, magnesium, vitamin B6 and selenium. This is the organic blackstrap molasses that I use and I normally buy it at Whole Foods.
Ingredients for Soft And Fudgy Gingerbread Cookies:
- Almond flour
- Baking soda
- Cinnamon
- Ginger
- Sea salt
- Cloves
- Allspice
- Eggs
- Blackstrap molasses
- Maple syrup
- Cashew butter – or any natural, nut butter
- Vanilla extract
- For topping: coconut sugar
How to Make Soft And Fudgy Gingerbread Cookies:
These cookies do have lots of different spices to make that perfect gingerbread flavor, but it isn’t hard to make at all.
Start by preheating the oven and then mixing all of the wet ingredients together in a bowl. Then add the dry ingredients.
Let the batter sit in the fridge for 30 minutes, and then using an ice cream scooper, scoop batter into cookies and place on to a parchment paper-lined baking sheet.
Top each cookie with a good amount of coconut sugar and then press down a little on each cookie using the palm of your hand. Bake in the oven, let cool and enjoy!
Scroll down to get the full recipe or pin it for later!
Soft And Fudgy Gingerbread Cookies
Super soft, super fudgy and made with only simple, healthy ingredients. Gluten-free, dairy-free and refined sugar-free!
- Prep Time: 45 mins
- Cook Time: 11 mins
- Total Time: 56 minutes
- Yield: 12 cookies 1x
Ingredients
- 3 cups almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp sea salt
- 1/4 tsp cloves
- 1/4 tsp allspice
- 2 eggs
- 2 tbsp blackstrap molasses
- 1/4 cup maple syrup
- 1/4 cup cashew butter (or any natural nut butter)
- 1/2 tsp vanilla extract
- Coconut sugar for topping
Instructions
- Preheat oven to 350°F.
- Mix wet ingredients together in a bowl, then add the dry ingredients.
- Let batter sit in the fridge for 30 mins.
- Using an ice cream scooper, scoop batter into cookies and place on to parchment paper lined baking sheet.
- Top each cookie with coconut sugar and then press down a little on each cookie using the palm of your hand.
- Bake for about 11-12 mins or so.
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