Ingredients
Units
Scale
- 2 tbsp Chosen Foods avocado oil
- 1 egg (see notes for sub)
- 1 tbsp blackstrap molasses
- 1 tbsp maple syrup
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 2 cups almond flour
- 1/4 cup tapioca starch
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
To decorate
- Frosting of your choice & sprinkles (or pomegranate seeds)
Instructions
- Preheat the oven to 350 F and spray a round light-colored cake pan with avocado oil spray (I use Chosen Foods) and set aside.
- Using a large bowl, whisk the avocado oil, egg, molasses, maple syrup coconut sugar, and vanilla extract together until well combined.
- Add the dry ingredients to the bowl with the wet ingredients and fold until a gingerbread dough forms.
- Press the dough into the prepared cake pan and transfer to the preheated oven. Bake for 15 minutes or until the cookie is set.
- Remove from the oven and carefully transfer to a cooling rack. Allow to cool completely before decorating to your liking!
Notes
To swap out the egg, use 1 tbsp ground flax and 3 tbsp water. Whisk well and allow to set for 5 minutes. To make AIP, check out my AIP gingerbread cookies instead!
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 249
- Fat: 9.1g
- Carbohydrates: 17.4g
- Fiber: 1.2g
- Protein: 4.8g
Keywords: gingerbread cookie cake