Gingerbread Cookie Balls
Festive. Chewy. Stress-free. These Gingerbread Cookie Balls are an adaptation of our beloved Chewy Almond Cookies, but with a warming gingerbread twist! Think soft, chewy cookies with the cozy flavours of cinnamon, nutmeg, and ginger—perfect for adding to holiday cookie boxes, or bringing to festive gatherings. You will be amazed at how delicious this oil-free, and naturally gluten-free, gingerbread cookie ball recipe is!
Ingredients
- 300 grams (~3 cups) Almond Flour unbleached, fine ground
- 1 cup Brown Sugar packed
- 2 Eggs large, room temperature
- 3 tsp Vanilla Extract
- 2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- a pinch of salt
Instructions
- Preheat oven to 350F (325F convection bake). Line 1-2 baking trays with parchment and set aside (note: 2 trays allows you to bake all the cookies at once).
- In a large bowl, whisk together eggs, sugar, and vanilla extract.
- Add almond flour, spices (cinnamon, ginger, nutmeg), a pinch of salt, and mix together with a spoon or spatula until a thick, wet, paste forms.
- Form into 1 tbsp dough mounds, roll into balls, and place on a baking sheet, 1-2" apart.
- Decorate with coarse sugar (as desired).
- Bake for ~15 minutes or until the tops are dry to the touch, and the bottom are golden brown. Let cool on baking sheet.
- Dust with powdered sugar and store in an airtight container at room temperature for 3-5 days or in the freezer for 3-6 months.
- Enjoy!
Video
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