Soft-Baked Iced Gingerbread Cookies

Prep Time 5 min Cook Time 10 min Serves 12 cookies     adjust servings

The nut flour blend of pecans, walnuts and coconut make these soft-baked gingerbread cookies a winning holiday recipe! Vegan and gluten free.


    For the cookies

    • 1 3/4 cups Pamela's Nut Flour Blend
    • 1 tsp cinnamon
    • 1 tsp ginger
    • 1 tsp baking powder
    • 1/4 tsp nutmeg
    • pinch sea salt
    • 2 flax eggs
    • 1/2 cup maple syrup
    • 1 tsp vanilla extract
    • 1/2 T molasses

    For the icing

    • 5 Minute Healthy Frosting Recipe


    1. Preheat oven to 350.
    2. In a large bowl, add all the dry ingredients and mix together.
    3. In a small bowl, add the wet.
    4. Add wet to dry and stir to combine.
    5. Use a cookie scoop to drop cookies onto a lined baking sheet.
    6. Bake for 10 minutes.
    7. Let cool completely.
    8. When the cookies are cooled, spread the frosting on top and place in the fridge to set.


    Recipe Notes

    Keep these stored in the fridge for best results. They should last a couple weeks that way. Enjoy!

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