Gluten-Free Gingerbread Cookies

Step 1

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Step 2

In the bowl of a mixer, add the almond flour, arrowroot, baking soda, salt, and spices. Whisk until combined. Add the vanilla, maple syrup, molasses, and oil, and beat with the paddle attachment of a mixer or by hand with a wooden spoon or rubber spatula until combined into a ball of dough. The dough should come together into a ball, but if it's too sticky or wet, add a little arrowroot. If it's too dry, add a little syrup.

Step 3

Dust a work surface with arrowroot starch and roll the dough to 1/4-inch thickness. Cut your shapes using cookie cutters or a hand-made template and a paring knife. If the dough is too soft to work with, place it in the freezer to firm up for 10 minutes. Transfer the dough shapes to the prepared cookie sheet and pop in the freezer for 10 minutes to firm up. This will help the cookies keep their shape. Cook on the shorter end for a softer cookie, and longer for a crispy cookie.

Step 4

Bake the cookies for 10-12 minutes and allow to cool a few minutes on the cookie sheet before transferring to a cooling rack. Cool completely before icing so that the icing doesn't melt.

Step 5

In a small bowl, whisk the powdered sugar and almond milk together until the mixture is very thick, like school glue. Use a piping bag or zipper bag with a tiny corner snipped off to pipe the icing onto the cookies. If the icing is too runny, add more sugar.

Step 6

Use the icing to draw details and glue decorations onto your gingerbread cookies.