Description

These delightful Paleo-friendly gingerbread cookies are soft, chewy, and bursting with the warm, nostalgic flavors of molasses and winter spices. Perfect for holiday gatherings, they offer a wholesome alternative to traditional sweets without sacrificing that classic festive taste.

Ingredients

2 cups fine almond flour
1/2 teaspoon baking soda
1/2 cup coconut sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 pinch salt
1/3 cup melted and cooled coconut oil
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract

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Instructions

Place the almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and salt into a food processor and pulse 3 to 4 times to combine.
Add the coconut oil, molasses, egg, and vanilla extract; process for 15 to 20 seconds until a cohesive, sticky dough forms.
Transfer the dough to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to firm up.
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Scoop approximately 1.5 tablespoons of dough for each cookie and place them on the baking sheet, spaced 2 inches apart.
Gently flatten each ball into a thick disc with your palm and bake for 10 to 12 minutes until the edges are firm but the centers remain soft.
Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For the best results, ensure your spices are fresh and your egg is at room temperature to prevent the coconut oil from clumping. If the dough feels too sticky even after chilling, lightly moisten your hands with water or oil before rolling the balls to prevent sticking.

Prep Time: 40 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American