Coconut Gingerbread Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 3 tbsp vegan buttery spread
  • 1 cup unsweetened applesauce
  • ½ cup maple syrup
  • ½ tsp vanilla bean powder
  • 1 cup Bob's Red Mill Gluten-Free Oat Flour
  • 1 cup Bob's Red Mill Super Fine Almond Flour
  • ¼ cup ground flax seed
  • ½ cup shredded coconut
  • 2 tsp cinnamon
  • 2 tsp ground ginger
  • ¼ tsp allspice
  • ¼ tsp nutmeg
  • ⅛ tsp ground cloves
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup chopped mixed nuts
  • maple sugar, for sprinkling
  1. Preheat oven to 375. In a mixing bowl combine wet ingredients and mix together using a hand mixer. In a separate bowl, combine all dry ingredients except sugar. Fold dry ingredients (including nuts) into wet ingredients and mix until dough forms. Using a tablespoon, create rounded balls of dough (a rounded tablespoon worth of dough), and lightly press the dough balls onto a parchment paper lined baking sheet. Sprinkle cookies with maple sugar and bake for 15 minutes. Repeat process until all dough is used up. Remove from oven and cool on a wire rack. Serve with an ice cold glass of soy 'nog!
Recipe by Healthy Helper at