Gingerbread cookies are synonymous with Christmas and the best way to indulge is with healthy, tasty ingredients. This easy recipe can be made with little helpers so the whole family can get involved in the Christmas spirit!
Is baking cookies an annual tradition at your house? I know with life being so busy that it’s hard to squeeze the time in but even one day with a couple of recipes can create some wonderfully warm Christmas cookies for little ones. I still remember spending time at my grandmother’s house at Christmas and helping her make all kinds of fudges and her famous nanaimo bars.
These tasty gingerbread cookies were made by Ayano and she topped them with aquafaba. This is the latest vegan idea for icing and it’s brilliant! Use the liquid from a can of chickpeas and whip it until foamy; add some powdered sugar and a little vanilla extract and voila – icing!
If you’re looking to ‘health-ify’ your Christmas baking, this is the recipe to start with. Ayano’s three year old loved these and I have to agree, they were delicious. I’m really happy to find a delicious alternative for a traditional favourite. This recipe came from the talented Megan at Dextoninista and you’ll find many more inspiring dishes on her site.
I’d love it if you shared your Christmas baking with me. You know the drill – #simplyfreshdinners on Instagram and let’s show the world what you’re doing. Cheers!
Healthy Gingerbread Cookies (Vegan and Paleo)Print Recipe
- 1 1/2 cups almond meal
- 1/4 cup arrowroot or tapioca starch
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon baking soda
- 2 Tablespoons melted coconut oil
- 1/4 cup pure maple syrup
- 1 tablespoon blackstrap molasses
Preheat the oven to 350F and line a baking sheet with parchment paper. In a large mixing bowl combined the almond meal, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
To make cut-out cookies, place the dough in the freezer for 30 minutes to help it firm up. (Or you could place it in the fridge overnight, if you want to make this a day in advance.) Place the dough in the center of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to help prevent sticking. Using a rolling pin to roll the dough into a flat sheet, about ¼-inch thick. Dip your cookie cutters into a bit of the starch, then press them into the dough to create each cookie. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. (I ended up with about 15 cookies using cookie cutters about the size of the palm of my hand.)
Alternatively, you can skip the cut-out cookies and just roll the dough into tablespoon-sized balls, roll them in a bit of coconut sugar, and flatten them on the baking sheet with your hand. They are amazing this way, too!
Bake the cookies at 350F for about 10 minutes for cookies with a soft center, or 14 to 15 minutes for a more crisp cookie. (The edges should brown for a crispier cookie.) Allow them to cool completely on the pan before icing.
ICING: 3 ounces of aquafaba (liquid from a can of chickpeas) 4 cups of paleo powdered sugar. Make your own, 1 cup coconut palm sugar, 1 tablespoon arrowroot or tapioca starch) 1 teaspoon of vanilla extract Directions: Whip aquafaba until foamy, add icing sugar and vanilla extract and beat until well combined.