These Gingerbread Thumbprint Cookies are made with almond flour and sweetened with maple syrup. Filled with a cream cheese frosting. Gluten-free and vegan.
Gingerbread comes in all shapes and sizes. And while you can't beat the classic gingerbread man or even the simple ginger snap, these almond flour cookies are an easy way to enjoy that sweet and spicy gingerbread flavor.
The center of these gingerbread thumbprints are filled with a cream cheese frosting. Sweetened with maple syrup, the frosting compliments the cookie in just the right way.
Gingerbread Thumbprint Cookies Ingredients
So, ready to make some gluten-free gingerbread cookies? Here are the ingredients you'll need:
- Almond flour: Only one flour needed! It gives a soft and chewy texture.
- Coconut oil: Use refined coconut oil to avoid the coconut flavor. But unrefined works great too.
- Maple syrup: To keep these naturally sweetened. Maple syrup also helps as a binder here.
- Molasses: Unsulphured molasses gives that signature sweet flavor.
- Pure vanilla extract: A compliment to the warming spices below.
- Ground ginger, cinnamon, nutmeg, and cloves
- Dairy-free cream cheese: Any vegan cream cheese will work.
Making Gingerbread Cookies
- Whisk together the wet ingredients.
- Add the dry ingredients to the wet. Stir until dough forms.
- Rest the dough for 2 minutes.
- Scoop cookie dough with a tablespoon.
- Roll dough into balls. Place in even rows on baking sheet.
- Press an indention into the center of each cookie with your index finger.
- Bake for 12-14 minutes.
- Combine frosting ingredients into a smooth mixture.
- Fill cooled cookie centers with cream cheese frosting.
Storing Gingerbread Thumbprint Cookies
Due to the cream cheese centers, these gingerbread thumbprints are best the day they are made. However, they can be stored for 2-3 days in the refrigerator.
Want more holiday dessert ideas? Check out these peppermint snickerdoodles or the links below!
More Almond Flour Cookies
Almond Butter Chocolate Chip Cookies
Double Chocolate Peanut Butter Cookies
Gingerbread Thumbprint Cookies
Ingredients
- ½ cup coconut oil melted and cooled
- ½ cup maple syrup room temperature
- 2 tablespoon molasses
- 2 teaspoons pure vanilla extract
- 3 cups almond flour 330 g
- ¼ teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Maple Cream Cheese Frosting
- 2 ounces dairy-free cream cheese
- ¼ teaspoon pure vanilla extract
- 1 ½ tablespoons maple syrup
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, combine coconut oil, maple syrup, molasses, and vanilla. Whisk to combine. Add almond flour, salt, and spices. Stir until dough forms. Allow dough to rest for about 3 minutes, then stir to combine again.
- If dough seems too wet to roll into a ball, add 2-3 tablespoons more almond flour.
- Using a tablespoon, scoop dough and roll into a ball (You don't want them to be bigger than this).
- Roll into balls and place in even rows on baking sheet. Using your index finger, make an indention in the center no more than halfway down.
- Bake for 12-14 minutes. With a spatula, transfer thumbprint cookies to wire rack and allow to cool completely.
- While cookies are cooling, add dairy-free cream cheese, maple syrup, and vanilla to a small bowl. Using an electric mixer, beat until smooth. Place in refrigerator until cookies have baked and cooled.
- Once cookies have cooled, fill each indention in the center of the cookie with the cream cheese frosting.
- These gingerbread thumbprints are best the day they are made. Store in an airtight container in the refrigerator for 2-3 days.
Kim
A perfect holiday cookie!
Tessa
Thanks, Kim!