gingerbread on a baking sheet.
|

Sugar-Free Gingerbread Cookies

My first attempt at making a gingerbread cookie recipe was last winter. I was curious and hungry for the warm heat of gingerbread coupled with a chewy consistency, both of which I loved when I was a little girl.

Last year’s gingerbread recipe was pretty good for my first try but this year, these are over-the-top delicious.

gingerbread recipe handwritten on a recipe card

When I was young, around 5 or 6 years old, I recall being disappointed with the thin gingerbread cookies that snapped in half when I attempted to bend them. They just didn’t do it for me. I wanted the gingerbread that felt so thick and soft that when I picked them up, my pudgy little fingers sunk deep into the moist cookies. 

Fast forward to this winter and I’m still hungry for the same thick, soft cookies. This year’s upgraded gingerbread cookie recipe has the perfect blend of gingerbread flavor without added sugar. I started with last year’s recipe, added more flavor and increased the chewy-ness with a touch of unsweetened almond milk and unsweetened applesauce. I nailed it after three attempts (as you can see above from the scribble in my notebook).

I think you’ll be quite pleased with how these turned out. Feel free to doll them up with icing, if you wish, but it’s not needed. Eating these cookies warm out of the oven is my favorite way to serve them although I must say they taste a lot better the next day after storing them in the fridge overnight. I suggest making double if you’re entertaining. They’re a crowd pleaser and taste like Christmas!

You can watch the step-by-step video of me making this gingerbread cookie recipe here.

A Note on Measuring Almond Flour

This little step is important and it’s something I did not realize when I first starting using almond flour or any flour for that matter. This can change the entire recipe so please listen up! I don’t suggest scooping the almond flour straight from the bag. Instead, spoon it into your measuring cup (ensuring you do not pack it down). Then, use a butter knife to level the top of the almond flour in the measuring cup before dumping it into the bowl with the remaining dry ingredients. That’s it.

Tools

All the tools I’ve used are laid out for you in The Kitchen. The rimmed cast iron baking sheet and unbleached parchment paper are two must-haves when I’m baking.

Take a look at the spices I’ve used for these gingerbread cookies in The Spices + Herbs. Make sure your spices are fresh (and not expired). Check the date on the spice jars! Expired spices will taste dull and you’ll be quite disappointed with the end result of your baked goods.

NYC kitchen with gray cabinets and gray wooden floors with a wooden butchers block in the center of the kitchen that holds branches and leaves.

Click the Play button below to hear me share a few helpful tips and walk you through the simple steps of making this recipe. Maybe, like me, you’ve had times when you’ve struggle to read through a recipe and follow the steps. All kinds of life circumstances–grief, trauma, stress—can tax our cognitive processing abilities, which is why I’ve created these audio clips to further support you now that I’m in this more healed place.

Note: This recipe has been updated since this audio was recorded.

Sugar-Free Gingerbread Cookies

Serves 12 cookies
Chewy, a bit spicy, warm and homey. These sugar-free gingerbread cookies are sweet served on their own without any frosting.
Prep Time – 10 minutes
Cook Time – 14 minutes
Total Time – 24 minutes

Ingredients

  • 3 cups almond flour (see measuring note above)
  • 3 Tablespoons ground cinnamon
  • 2 Tablespoons ground ginger
  • 2 Tablespoons ground cardamom
  • 1 1/4 teaspoons sea salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1 large egg
  • 3 Tablespoons unsweetened applesauce
  • 3 Tablespoons unsweetened almond milk
  • 1 Tablespoon pure vanilla extract
  • 1 Tablespoon extra-virgin olive oil

METHOD

  • Preheat the oven to 350 degrees F. Prepare a large rimmed baking sheet with parchment paper. Set aside.
  • In a large bowl, combine the almond flour, cinnamon, ginger, cardamom, sea salt, baking soda and nutmeg. Set aside.
  • In a small bowl, whisk the egg, applesauce, almond milk, vanilla extract and olive oil. Pour the wet ingredients into the dry ingredients. Mix well using your hands to combine until it resembles dough. It may seem dry at first if using a spoon but using your hands will ensure the dough forms properly. Roll the dough into a large ball.
  • Place a piece of parchment paper on a flat surface. Lay the ball of dough in the center of the parchment paper. Place another piece of parchment paper on top. Use a rolling pin to roll out the dough to 1/4" – 1/2" thickness. I prefer somewhere in between 1/4"- 1/2" thickness for the chewiest cookies. Make sure the top surface of the dough is even and smooth. Place the gingerbread cookie cutters into the dough. Carefully peel the excess dough away from the cookie cutters, using a fork, if needed. Use clean, dry hands (not sticky hands covered in dough) to peel the cookies out of the cookie cutters. Place the gingerbread cookies on the prepared baking sheet, spreading them out to ensure they're not touching.
  • Transfer to the oven. Bake for 14 minutes or until golden brown and set. These cookies are meant to be very moist, not dry. Do not over-bake or they will become hard and dry. Remove from the oven. Serve. (Note: These tend to taste much more flavorful the next day after storing them in the refrigerator overnight so don't hesitate to make these in advance).
  • Store leftovers in a sealed container in the refrigerator for up to 7 days or the freezer for up to 3 months.
Print Recipe
AmieValpone.com participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.