Almond Flour Gingerbread Cookies No Eggs Gluten Free

I’m a huge fan of gingerbread cookies for Christmas, but I wanted to make an allergy-friendly version of my Vegan Gingerbread Cookies that keeps the same exact great taste! For that, I transformed the classic recipe by using almond flour and tapioca flour, but I kept the molasses for the rich flavors.

Ingredients and Substitutions

These allergy-friendly gingerbread cookies only need a few healthy ingredients:

Almond Flour – Almond flour brings a soft texture and rich flavor. Almond meal works too, but it may result in a slightly grainier texture. Tapioca Flour – Tapioca four is here to bind the dough and add structure. If needed, swap with arrowroot powder for similar results. Ground Ginger – Ginger adds spice, giving the cookies their signature gingerbread flavor. Increase the ginger to 2 ½ teaspoons for extra spice. Cinnamon – Cinnamon and ginger make a sweet combination. You can also add a pinch of nutmeg or cloves for more depth. Baking Soda – To make the dough rise ever so slightly, creating a light, soft texture. Coconut Oil – Coconut oil adds moisture and binding. Replace it with light olive oil or another neutral oil if preferred. Ensure it’s melted and slightly cooled before use. Maple Syrup – Maple syrup brings natural sweetness and helps bind the dough. Feel free to use agave syrup or coconut nectar instead. Blackstrap Molasses – Molasses give the cookies their classic caramel-like flavor. If you don’t have molasses, replace it with another tablespoon of maple syrup.