Developed by: Stephanie Doan, Sr. Manager Product Development, Blue Diamond Growers Research & Development
Blue Diamond Almond Flour Holiday Gingerbread Cookies Prep Time: 120 minutes Cook Time: 12-16 minutes Difficulty: Easy Serves up to: 21/2 dozen
Ingredients 2½ cups Blue Diamond blanched almond flour ½ cup white rice flour ½ teaspoon xanthan gum 1½ teaspoons baking soda 2½ teaspoons ground ginger 1½ teaspoons ground cinnamon ¼ teaspoon ground clove ¼ teaspoon salt ¾ cup packed light brown sugar 1/3 cup unsalted butter 1 large egg 1 teaspoon vanilla extract ¼ cup molasses ½ cup sugar in a separate bowl
Directions 1. Whisk together almond flour, white rice flour, xanthan gum, baking soda, ginger, cinnamon, cloves, and salt in a large bowl and set aside. In large bowl using an electric mixer, beat butter and brown sugar together until light and fluffy. Beat in egg and vanilla until well mixed. Add molasses and beat until fully combined and no dark streaks remain, scraping down the sides and beaters as needed. 2. On low speed or by hand, slowly add blended dry ingredients. Mix until dough just comes together. Do not overmix. 3. Cover dough and refrigerate for at least one hour.
4. Preheat oven to 325°F . Prepare a baking sheet with parchment paper. 5. Place ½ cup sugar in a shallow bowl. 6. Scoop dough into tablespoon size balls and roll in sugar until fully covered. Place on baking sheet about 2 inches apart. Do not flatten. 7. Bake 12-16 minutes, until the edges are set and slightly browned and tops are cracked. 8. Allow cookies to cool for about 5 minutes on the baking sheet, then gently remove to wire rack to cool completely. 9. Enjoy!
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NOVEMBER–DECEMBER 2025
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