Gluten-free & Dairy-free Honey Gingerbread Cookie Skillet

This honey gingerbread cookie skillet might just be my new favorite holiday dessert recipe! The flavor combination of honey and gingerbread is absolutely dreamy. This honey gingerbread cookie skillet is gluten-free, dairy-free, and so tasty!

This was inspired by my paleo tahini gingerbread cookie recipe! I love to pair this with my mint fudge brownies.

Ingredients

Here are the ingredients you'll need:

• Wedderspoon Honey
• coconut oil
• sugar
• applesauce
• molasses
• almond flour
• gluten-free flour
• tapioca flour
• baking soda
• cinnamon, ginger, nutmeg, cloves

See recipe card for quantities.

Storage

Store the leftover cookie skillet in the fridge for a few days!

Gluten-free & Dairy-free Honey Gingerbread Cookie Skillet

This honey gingerbread cookie skillet is gluten-free, dairy-free, simple to make, and absolutely delicious!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 1 skillet cookie

Course: cookie, Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• ⅓ cup Wedderspoon honey
• ¼ cup coconut oil melted
• ¼ cup sugar
• 3 tablespoon applesauce
• splash of vanilla extract
• 2 tablespoon molasses
• 1 ¾ cup almond flour
• ½ cup gluten-free flour
• ¼ cup tapioca flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• extra honey to drizzle

Method

 

1. Preheat oven to 350℉. In a bowl, mix together all of the wet ingredients until smooth.
2. Mix in the dry ingredients until you have a smooth dough. Press the cookie dough into the skillet and bake for 18-22 minutes.
3. Top with some dairy-free ice cream and a drizzle of honey and enjoy!