“We’re baaaaaaaaack, but this time we’re healthier and tastier than ever before.”
Okay I know I’ve officially gone crazy by giving a voice to my gingerbread men, but I swear that’s what these guys were saying as I put them in the oven, waiting patiently for the wonderful gingerbread aroma to fill the air.
Christmas wouldn’t be complete without a batch of homemade gingerbread cookies – the perfectly soft and chewy kind that is. It’s the thing I look forward to making every season and I really think I’ve nailed it this time. If you don’t believe me, just ask my best friend who inhaled the entire batch herself at our girls Christmas gathering this past weekend. She’d be the first to admit that she doesn’t have an easy palette to please when it comes to healthy alternatives, so I took this as a compliment and have made many more batches since. God love her.
Anyways, I’m so excited to share this quick and easy gingerbread cookie recipe with you just in time for the holidays! Can you believe Christmas is only seven days away?! I know I say this every year, but man it goes by way too fast. A couple of frazzled shopping trips and holiday parties later then BAM, there’s only one week left to get it together. The good news is, now you have a perfect recipe that can be made in minutes and is a serious crowd-pleaser. They work well as a last-minute hostess gift or even as a dessert contribution that everyone will be sure to love. You could also just cozy up with a cup of tea and enjoy them all to yourself…aka my current state. Whatever works!
Do me a favor and please don’t forget the best part – the frosting! I decided to get a little creative in the kitchen by making my rendition of a classic cream cheese frosting. Then I took on the challenge to make it both healthy and dairy-free. I opened my fridge, saw a container of kitehill almond cream cheese and ran with it. With a few trial and errors and lots of finger licking later, out came the best ever dairy-free cream cheese frosting. I know the thought of cream cheese and gingerbread may seem strange now, but just trust me on this one.
This little crew tastes like traditional gingerbread cookies, but they went from the naughty to the nice list just by swapping out a few ingredients. They now taste better than ever are totally grain-free, refined sugar-free, paleo/vegan-friendly and did I mention healthy too? I promise you though, their soft, chewy and comforting flavors you will make you think otherwise. Now that’s my kind of cookie.
What are your favorite cookies to make over the holidays? Comment below! As always, be sure to let me know if you give this recipe a try! I promise you won’t regret it.
Happy baking, everyone!
Healthy Gingerbread Cookies with Dairy-Free Cream Cheese Frosting
Vegan, Paleo, Grain-Free, Gluten-Free, Dairy-Free, Refined Sugar-Free
- 1 1/2 cups almond flour
- 1/4 cup arrowroot powder
- 2 tsps ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground himalayan sea salt
- 1/4 tsp baking soda
- 2 tbsps coconut oil melted
- 1/4 cup pure maple syrup
- 1 tbsp black-strap molasses
Dairy-Free Cream Cheese Frosting
- 1/4 cup almond-based plain cream cheese style spread I use kitehill
- 1 tbsp vegan butter I use earth balance
- pure maple syrup to taste
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
While the oven is preheating, in a large mixing bowl and combine the almond flour, arrowroot powder, ginger, cinnamon, sea salt and baking soda. Mix until well-combined.
To the dry mixture, add the melted coconut oil, maple syrup, and molasses and mix until a sticky dough is formed.
Wrap the dough in saran and place in the freezer to cool for 30 minutes. This will make the dough easier to work with when making the cookie cut-outs.
Once the dough has cooled, removed from the freezer and place it between two sheets of parchment paper. Use a rolling pin to roll out the dough (approx. 1/4 inch thick). The extra sheet of parchment paper will prevent the dough from sticking to the rolling pin.
Take your cookie cutters of choice and press them into the dough. Pull away the excess dough and repeat this process until the dough is gone. Once all the gingerbread cookies have been formed, use a spatula to move them to your prepared baking sheet.
Place the cookies in the oven and bake for roughly 10 minutes for a soft and chewy texture. If you prefer them to be more crunchy and firm, leave them in for an extra 2-3 minutes. Watch them closely as they will burn.
Remove from the oven and let them cool. In the meantime, begin to prep your frosting!
Dairy-Free Cream Cheese Frosting
In a small bowl, combine almond based plain cream cheese and vegan butter. Use a fork to combine until a smooth, frosting-like consistency is formed. Add in the maple syrup and adjust it to your sweetness preference.
Once the frosting is made, add the mixture to either a piping bag or a plastic sandwich bag. If using a plastic bag, cut a very small tip in the corner to create a hole for decorating.
Once the cookies have completely cooled, you're all set to start decorating with the dairy-free cream cheese frosting! Enjoy.