I am very excited to share these cookies with you! Gingerbread mollasses cookies were always my favorite growing up. Hard on the outside and soft and gooey in the middle!
I was very pleased at how well these turned out on the first try! Honestly, I wouldn’t change anything about them! They are perfect just the way they are! 😉 Oh, and they would go very well with the vegan eggnog!
Perfectly hard on the outside and soft on the inside, a sure crowd pleaser!
Grain Free, Vegan Cinnamon Maple Spice Cookies: (makes 10-12 cookies)
- 1 cup finely ground (in a blender) whole almonds (or almond flour)
- ¼ c tahini
- ¼ c maple syrup
- 1 t cinnamon
- ½ t nutmeg
- ½ t cloves
- ½ t ground ginger
- 1 T vanilla extract
- ¼ t baking soda
- 1/8th t salt
Mix the dry ingredients and the wet ingredients in separate bowls. Pour the wet ingredients into the dry and stir well. Roll 1 T size balls between your palms, place onto a parchment lined cookie sheet and press down to create fat disks. Bake at 350 F for about 8-10 min. They will still be soft when you remove them from the oven. Using a spatula, carefully place the cookies on to a cooling wrack and let cool for at least ten minutes.
Nutritional Information: 102 calories, 7 g fat, 8 g carbs, 3 g protein per cookie!