Vegan Gingerbread Thumbprint Cookies (Gluten-Free)
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 24 cookies
Ingredients:
½ cup coconut oil melted and cooled
½ cup maple syrup at room temperature
2 tbsp molasses
2 tsp pure vanilla extract
3 cups almond flour
¼ tsp salt
1 tbsp ground ginger
1 tbsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
Maple Cream Cheese Frosting
2 ounces dairy-free cream cheese
¼ tsp pure vanilla extract
1 ½ tbsp maple syrup
Directions:
Preheat the oven to 350 °F and line a baking sheet with parchment paper. Set aside.
In a bowl, whisk together the coconut oil, maple syrup, molasses, and vanilla.
Add almond flour, salt, and spices and stir until a dough forms. Allow dough to rest for about 3 minutes, then stir to combine again. If the dough seems too wet to roll into a ball, add 2-3 more tablespoons of almond flour.
Scoop dough and roll it into small balls (about 1 Tbsp. of dough).
Roll into balls and set in even rows on the lined baking sheet. Using your index finger, make an indention in the center.
Bake for 12-14 minutes and then transfer cookies to a wire rack to cool completely.
While the cookies are cooling, add all maple cream cheese frosting ingredients to a bowl. Using an electric mixer, beat until smooth. Place frosting in the refrigerator until cookies have cooled.
Once the cookies have cooled, fill each indention with the cream cheese frosting and enjoy.
Notes:
These gingerbread thumbprints are best the day they are made. Store in an airtight container in the refrigerator for 2-3 days.
Nutritional Facts:
Calories: 153kcal | Carbohydrates: 10g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Sodium: 35mg | Fiber: 2g | Sugar: 7g | Calcium: 47mg | Iron: 1mg
Recipe courtesy of Any Reason Vegans
