Nothing screams the holiday season like cut out gingerbread cookies – these cute grain-free and gluten-free gingerbread cookies are SO cute that your kids will love them!
They combine coconut oil with simple maple syrup, almond flour and tapioca starch – pop in the refrigerator for 30-60 minutes to allow the dough to firm up. The dough will be a little sticky/oily but holds together perfect for you to cut them into shapes.
Roll out the dough on a large piece of parchment paper, then use these adorable cookie cutters to cut them into fun, animal shapes.
These cookie cutters are super easy to use – I love how they help the cookies “pop out” of the mold. I find that if I roll the dough out thicker (1/4 inch or more), the designs will imprint on the cookie.
Or you can roll out a little more thin for just the animal shape (which is great if you plan on icing them). We didn’t ice them – not because we didn’t want to but because once they were cool on the baking tray they kind of disappeared too quickly… 😉
Once you have them cut into animal shapes, gather up the leftover dough and mush together – re-roll out with a rolling pin and cut as many animal shapes with the remaining dough as you can. Keep the cut dough shapes on parchment, and pop in the oven for 7-8 minutes.
Do not over bake!
They will continue to cook once you remove from the oven – once cool, enjoy with a cold, tall cup of milk. We didn’t have many leftover.. but if you do, keep them in a Ziploc bag.
These cookies are a favorite in our home and I hope you love them as much as we do!
If you love these cookies, you might want to try these others:
- Coconut Shortbread Cookies (gluten-free, and grain-free)
- Soft and Chewy Chocolate Chip Cookies (Paleo, gluten-free and grain-free)
- Chewy Ginger Cookies (gluten-free, and grain-free)