Gingerbread Cloud Cookies

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Preparation info

  • Makes

    14–16

    cookies
    • Difficulty

      Medium

Appears in

The Plant-Based Cookbook: Vegan, Gluten-Free, Oil-Free Recipes for Lifelong Health

The Plant-Based Cookbook

By Ashley Madden

Published 2021

  • About

A holiday staple, these cookies are soft, almost fluffy, with deep gingerbread flavor. The combination of bitter blackstrap molasses, caramel-y coconut sugar, and ginger make for a rich and festive cookie. I suggest using a spring-release scoop or disher to shape the cookies.

Ingredients

Dry

  • cup brown rice flour
  • cup blanched almond flour

Method

Preparation

  1. Position the oven rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, mix all the dry ingredients, breaking up any clumps of almond flour or coconut sugar.