Grain Free Gingerdoodle Cookies
Total Time
38 minutes
Prep Time
30 minutes
Cook Time
8 minutes
Rating
4.67 out of 5 stars
(3)
Ingredients
22 servings
- For the cinnamon sugar cookie layer:
- Wet
- 1/4 cup melted and cooled coconut oil
- 1/4 cup organic cane sugar
- 1 tablespoon honey
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Dry
- 1 1/2 cups packed fine almond flour
- 3 tablespoons coconut flour (not packed)
- 2 teaspoons cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- For the gingerbread cookie layer:
- Wet
- 1/4 cup melted and cooled coconut oil
- 1/4 cup coconut sugar
- 2 tablespoons molasses (I like using blackstrap molasses)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Dry
- 1 cup packed fine almond flour
- 1/3 cup coconut flour (not packed)
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- Organic sugar for rolling, if desired
- For the icing:
- 1 cup powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk, plus more to thin as necessary
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Preparation
Step 1
In a large bowl, add in melted and cooled coconut oil, sugar, honey, egg and vanilla extract. Mix until smooth.
Step 2
Next add in almond flour, coconut flour, baking soda, cream of tartar, cinnamon and salt. Stir until dough is well combined. Allow dough to sit for 5 minutes.
Step 3
Roll out dough into a 10×10-inch square between two sheets of wax paper. Without removing the wax paper, place on a baking sheet and refrigerate while you make the gingerbread cookie dough.
Step 4
Make the gingerbread cookie dough: In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract.
Step 5
Next add in almond flour, coconut flour, baking soda, ground ginger, cinnamon, allspice and salt; mix well to combine and form a dough. Let the dough rest for just a few minutes.
Step 6
Roll out dough into a 10×10-inch square between two sheets of wax paper. Place in fridge and refrigerate the dough for 10 minutes while you clean up a bit.
Step 7
Remove both doughs from the fridge, and peel off the top of the wax paper from each. Invert the gingerbread dough on top of the snickerdoodle dough (or it can be the opposite if you want to mix it up!). Use your rolling pin and gently roll over the dough over the top wax paper to seal the layers together. Peel off the top layer of the wax paper. The bottom layer will stay as you roll it up.
Step 8
Starting with the edge of the dough closest to you, carefully curl the edge of the dough up and roll with your fingertips, just like you would with a cinnamon roll. You’ll want to roll these pretty tightly. After a log is formed, roll it back and forth on the counter to compact the dough.
Step 9
Transfer the log to plastic wrap, roll it tightly, twisting the ends of the plastic to firmly seal it. With your hands on the ends of the log, push firmly toward the center to slightly compact the dough a little more. The log should be roughly 10-11 inches long and about 2 inches thick, give or take.
Step 10
Refrigerate the log for 15-30 minutes, or place in the freezer for 15 minutes.
Step 11
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper. Slice dough into about ⅓ inch thick rounds. Set rounds 1 inch apart and bake for 8-10 minutes.
Step 12
Once cookies are done baking, allow them to cool on baking sheet for a few minutes before transferring them to a wire rack to finish cooling. Repeat with remaining dough.
Step 13
To make the glaze: In a small bowl: add in powdered sugar, melted butter, vanilla extract and almond milk. Mix until smooth. Drizzle a teaspoon or two over each cookie. Makes 20-22 cookies.
Step 14
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