Vegan 🌱 Suitable 12+ months 👶🏼 Gluten free ✅ Makes 15 🍪
We decided to make a little change on our normal 3 ingredient almond cookies and add some gingerbread flavours and they came out so good. They’re soft, chewy, have that warm ginger hint, and are so quick & simple to make.
This recipe makes 15 cookies so the addition of maple syrup goes a long way here. This recipe is recommended for over 12 months due to the addition of maple syrup. It’s recommended to avoid maple or added sugar before 12 months (and actually closer to 2 years) to avoid toddlers & babies having a preference for sweet food, however I find the occasional cookie like this doesn’t affect her food preferences.
I weigh the ingredients for the best accuracy as the almond flour can be light & fluffy depending on brands, however have included cup measures (Australian standard sizes) for those who don’t have scales.
Almond Gingerbread Cookies
Ingredients
- 1 cup (100g) almond flour (also called almond meal)
- 1 tsp ginger powder (use 1/2 a tsp if new to spice)
- 1/4 tsp cinnamon powder
- 1/4 tsp allspice
- 1.5 tbsp (40g) maple syrup (molasses is an amazing swap here and even more gingerbread style if you have it)
- 1.5 tbsp (25g) coconut oil (if it’s not in a liquid state you can just gently mash in to the dough and it comes together)
Instructions
- Simply stir the almond flour, spices, maple syrup & coconut oil together, then take a small spoonful & roll the “dough” to create balls in your hand. Repeat for 15 cookies
- Place them on baking paper, press lightly to flatten with a fork to create a crosshatch design, then bake at 180c for 10 mins till golden for soft chewy cookies.
Notes
Did you make this recipe?
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