Holiday favorites, remixed. Gingerbread Cookies made better.

By Ashley Miyasaki

My not-so-dirty little secret is that my favorite dessert of all time is GINGERBREAD COOKIES. I will eat pretty much anything that is gingerbread-themed. I have made pretty much every variation on this over the years due to my undying gingerbread love—muffins, cakes, cookies, you name it! The Starbucks gingerbread syrup is the only reason I even enter the store. When their stock runs out, you better bet I'm outtie too.

All year, I try to be good and stay away from desserts (and anything with refined sugar, really) as much as possible. But the holidays are the one time of year that I let myself really cheat. 

Kaitlin and I decided to get really festive this year and create some holiday-themed baking mixes and granolas as fun gifts for the holidays (starting to do your holiday shopping? we've got you COVERED. Check out our gift boxes here to give your loved ones the gift that keeps giving —we're donating 5% of all profits to our friends at The Garden School Foundation, an amazing nonprofit that teaches kids to garden and helps create school gardens).

I campaigned hard for gingerbread cookies... and I can be real persuasive. Due to the overwhelmingly positive reception last year, we decided that our other holiday-themed delight would be pumpkin spice muffins (what are the holidays without pumpkin spice? C'mon people, you know it's too good to limit to your latte...). 

And whaddya know? A few days of tinkering later, we ended up coming up with recipes we are pretty gosh darn excited to share with you all (please eat them before I eat them all— despite being gluten-free, vegan and refined-sugar free, these babies still manage to be pretty darn delicious. Brb, off to eat some with a tall cold glass of almond milk. Yep. You know you want some.). 

You can buy our holiday mixes here and whip some up easy peasy, but if you're feeling up for the challenge and want to DIY, the recipes are below:

Guilt-free Gingerbread Cookies (GF, refined sugar-free, dairy-free)

With sugar, spice, and everything nice, these dense gingerbread cookies sure pack a tasty punch (what can I say, I like it spicy... you can reduce spices by 25% if you don't!). And they just make me so nostalgic. Add some gluten-free flour to roll out if you want to get fancy and use cookie molds! Additonal A for Effort: roll them in coconut sugar before flattening — adds a little bit of extra sweetness to cut the bitterness of the spices and molasses and also crisps them up. Ok, no more food descriptions, starting to drool.... 

INGREDIENTS

  • ¾  cup gf flour (we used Bob's GF 1:1 flour, but use whatever your favorite is and comment below to let us know how it went!)

  • ¾  cup oat flour (you can either buy this from the store or make it yourself if you have a Magic Bullet or food processor)

  • 1/4 cup almond pulp flour (available here)

  • 1/4 cups carrot pulp flour (available here)

  • 1/2 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon sea salt

  • 1/2 teaspoon nutmeg, ground

  • 1/2 teaspoon cloves, ground

  • 1 teaspoon cinnamon, ground

  • 1 teaspoon ginger, ground

  • 3/4 cup coconut sugar

  • 1/2 cup melted coconut oil

  • 1/4 cup molasses

  • 1/4 cup almond milk

DIRECTIONS

  1. In a large bowl, whisk together dry ingredients: gluten-free flour, oat flour, carrot pulp flour, almond pulp flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon, and ginger. Set aside.

  2. In another large bowl, beat coconut oil and coconut sugar together for 2 minutes. 

  3. To the oil/sugar mixture, add the molasses and almond milk. Continue to mix for 1 minute.

  4. Add the dry ingredients, about 1/3 at a time until a stiff dough is formed.

  5. Make the dough into a ball shape, wrap in plastic wrap and refrigerate for 2 hours. 

  6. Preheat oven to 350°F.

  7. Line a baking sheet with a silicone baking mat or parchment paper.

  8. Using a melon baller or about 1/2-3/4 tablespoon of dough, roll dough into balls of approximately equal size, and slightly flatten into a disk shape. Place onto the baking sheet spaced 2 inches apart.

  9. 12 minutes - put on cooling rack immediately to stop baking process! 

  10. Enjoy the fruits of your hard-earned labor and the awesome cookie smells that are now permeating through your home. You're welcome.