Description
Whip up a batch of these chewy paleo gingerbread cookies that bring the warm, spiced aroma of the holidays to your kitchen without the grains. Combining almond flour and deep molasses, these treats offer a nostalgic crackled top and a soft, tender center that perfectly complements a hot cup of tea.
Ingredients
- 220 gr Almond Flour
- 76 gr Coconut Sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/4 cup Molasses
- 1/4 cup Coconut or Avocado Oil (melted and cooled)
- 1 Large Egg
- 1 teaspoon Vanilla Extract
Instructions
- Place almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and a pinch of salt into a food processor and pulse 3 to 4 times to combine and remove lumps.
- Add the melted coconut oil, molasses, egg, and vanilla extract to the processor and blend for 15 to 20 seconds until a thick, dark, sticky dough forms.
- Transfer the dough to a bowl, wrap tightly with plastic, and refrigerate for at least 30 minutes to allow the healthy fats to firm up.
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Scoop approximately 1.5 tablespoons of dough for each cookie, space them 2 inches apart on the sheet, and gently press with your palm to slightly flatten.
- Bake for 10 to 12 minutes, then allow the cookies to rest on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To ensure your cookies don’t spread too much during baking, make sure the melted coconut oil has cooled to room temperature before mixing it into the dough. If the dough remains too sticky to handle easily after the chilling period, lightly dampening your hands with water will prevent sticking while you roll and flatten the cookie portions.
- Prep Time: 40 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American