Description
Let’s make healthy Gingerbread Thumbprint Cookies this holiday season! The warm and spicy flavors of a classic soft gingerbread cookie made gluten-free paired with a creamy dairy-free maple cream cheese frosting make these the most delectable holiday cookies.
Ingredients
Scale
Cookie Ingredients:
- 1/2 cup coconut oil, melted and cooled
- 1/2 cup maple syrup, room temperature
- 2 tbsp molasses
- 2 tsp pure vanilla extract
- 3 cups almond flour
- 1/4 tsp salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Maple Cream Cheese Frosting:
- 2 ounces dairy-free cream cheese
- 1/4 tsp pure vanilla extract
- 1 1/2 tbsp maple syrup
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set it aside.
- In a large bowl, whisk to combine the coconut oil, maple syrup, molasses, and vanilla.
- Add almond flour, salt, and spices and stir until 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 a ball no bigger than a tablespoon.
- Roll into balls and set in even rows on the lined baking sheet. Using your index finger, make an indention in the center no more than halfway down.
- Bake for 12-14 minutes, then transfer cookies to a wire rack to cool completely.
- Add the maple cream cheese frosting ingredients to a bowl while the cookies are cooling. Using an electric mixer, beat until smooth. Place frosting in the refrigerator until cookies have completely cooled.
- Once the cookies have cooled, fill each indention with the cream cheese frosting and enjoy.
Notes
- Not a fan of vegan cream cheese? You can substitute for standard cream cheese or swap for white chocolate chips.
- These gingerbread thumbprints are best the day they are made but can be stored in an airtight container in the refrigerator for 2-3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes