6-Ingredient Cut-Out Cookies

One of my most vivid childhood Christmas memories is rolling out (and sneaking bites of..) cookie dough.

Unlike the dough of my childhood, this version has only 6 ingredients – and is completely gluten/wheat-free, sugar-free and vegan (no eggs, no dairy). I know what you’re thinking: How could this possibly work or taste good??! I assure you these are awesome. And the dough – whether raw or cooked – is completely delicious!

6-Ingredient Cut-Out Cookies

 

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Prep time

2 hours 5 mins

Cook time

10 mins

Total time

2 hours 15 mins

 

1 bowl. 6 ingredients. Free of gluten, eggs, sugar and dairy. Easy and yummy.

Cuisine: Dessert

Serves: 25-30

Ingredients

• 3 cups almond meal (also called almond flour, or ground almonds)
• ⅓ cup coconut oil, softened
• ⅓ cup maple syrup
• 3 Tbsp molasses
• ¾ tsp baking soda
• ½ tsp sea salt
• Optional:
• ½ tsp vanilla
• 1½ Tsbp ginger (grated fresh ginger root or powdered is fine too)
• 1½ tsp cinnamon
• ½ tsp ground cloves

Instructions

1. Mix all ingredients together. If you want a gingerbread taste to your cookie, add optional spices. Refrigerate dough until firm (about 2 hours / overnight - or up to 5 days). The dough will feel very firm, but due to the low melting point of coconut oil, it will soften easily when it is handled.
2. Unlike traditional cut out cookie dough, there is no need to dust the rolling surface with flour. Just roll out however you like... use a rolling pin, a glass or just squish it down with your palms 😉
3. Cut out or make free form cookies. Decorate if/as you like - we use toppings like dried currants, sliced almonds, goji berries, mini chocolate chips and pumpkin seeds - but the sky's the limit.
4. Yet another benefit to this recipe: no need to grease the pan. Arrange your cookies on the pan and bake in a pre-heated 350 degree oven for about 10 minutes. Allow cookies to cool on the pan or on a wire rack, then transfer to a plate, tin or tupperware. Store cookies in an air-tight container at room temperature or in the fridge (I only throw them in the fridge if they are a bit soft - If I took them out of the oven too early... :s )

Notes

I am NOT a fan of those crunchy dried out sugar cookies or gingerbread cookies. I prefer softer, chewier cookies. So if you're looking for the crispy saw-dust type, this is not the recipe for you 🙂

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As simple as these cookies are, there are options to spice it up, go plain jane vanilla, or decorate as you like!