Soft Honey Gingerbread Cookies (Molasses free)
These cookies are everything and you have to try them ASAP. They are soft, fluffy, slightly chewy, with just the right amount of spices. The perfect holiday treat. They are also gluten-free, dairy-free, and nut-free, Paleo and AIP.
Ingredients
Dry ingredients
- 1/2 cup cassava flour
- 1/2 cup tigernut flour
- 2 Tbsp arrowroot flour
- 1 tsp ground ginger
- 1/2 tsp ground cloves (if you like your cookies less spicey you can also use 1/4 tsp instead)
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 0.5 Tbsp gelatin powder
- 1/2 tsp vanilla powder (or 1 tsp vanilla extract - alcohol-free for AIP)
Wet Ingredients
- 6 Tbsp coconut oil
- 6 Tbsp honey
- 1.5 Tbsp water
Instructions
- In a medium bowl, combine all dry ingredients and mix well. In a small bowl combine all wet ingredients. Mix the wet and the dry mix with a spoon and use your hands to make a smooth dough. The consistency should be quite soft. Place the bowl with the dough in the fridge for 5-10 minutes.
- In the meantime preheat the oven to 350 F. Once the dough has chilled make 12 small balls (about tablespoon size each) and place them on a parchment paper-lined baking sheet. Make sure you keep enough room around so they can spread.
- Bake for 10-12 minutes or until golden browned. The cookies will still be very soft at this point. Let them cool on the baking sheet for about 10 minutes to firm up, before placing them on a cooling rack.
- Once cooled off store them in an air-tight container on the counter to keep them soft. You can store them for a couple of days.
Notes
If you can have chocolate you can melt some chocolate and glaze the cookies once cooled off.