Soft Maple Gingerbread Cookies (No Refined Sugar)

Soft, warmly spiced gingerbread sweetened with pure maple syrup. The dough is made with almond and oat flour and rolls out beautifully for gingerbread people and stars, and it bakes in under 10 minutes.

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Like every Sweetchemy recipe, these use no refined sugar and no white flour, and the macros are listed in the recipe card below. If you’re new to healthy baking, chill the dough, pull the cookies when the edges are golden, and let them cool on the pan. They firm up as they cool.

Soft Maple Gingerbread Cookies

Soft, spiced gingerbread cookies sweetened with pure maple syrup and made with almond and oat flour. Perfect for cutting into gingerbread people.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill 30 minutes mins

Total Time 55 minutes mins

Servings: 16 cookies

Course: Dessert

Cuisine: American

Calories: 100

Ingredients Method Notes

Ingredients

  

• 1½ cups blanched almond flour 150g
• ½ cup oat flour 50g
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp baking soda
• Pinch of salt
• ⅓ cup pure maple syrup 80ml
• 2 tbsp coconut oil melted
• 1 tbsp blackstrap molasses (optional for the classic deep flavor)
• 1 tsp vanilla extract

Method

 

1. Whisk the almond flour, oat flour, spices, baking soda and salt in a bowl.
2. In a second bowl, stir the maple syrup, coconut oil, molasses and vanilla.
3. Pour the wet into the dry and mix into a soft dough.
4. Wrap and chill for 30 minutes.
5. Heat the oven to 350°F (175°C) and line a baking sheet with parchment.
6. Roll the dough between two sheets of parchment to ¼ inch (6mm) thick. Cut out gingerbread people or stars.
7. Bake 8–10 minutes, until the edges just firm up.
8. Cool on the pan for 10 minutes.

Notes

Sweetchemy twist: pipe on faces with the natural icing from recipe 11.

Macros are estimates per cookie based on the ingredients listed. Carbs are total carbs.