Description

Indulge in the warm, nostalgic flavors of the holidays with these chewy Paleo gingerbread cookies. Crafted with almond flour and rich molasses, they offer a perfectly spiced, grain-free alternative to the classic seasonal treat that stays tender and delicious.

Ingredients

2 cups finely ground blanched almond flour
1/2 cup coconut sugar
1/4 cup dark molasses
1/4 cup melted and cooled coconut oil or avocado oil
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1 pinch salt

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Instructions

In a food processor, combine the almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and a pinch of salt; pulse 3 to 4 times to remove clumps and distribute spices.
Add the melted and cooled oil, molasses, egg, and vanilla extract to the processor; blend for 15 to 20 seconds until a dark, consistent dough forms.
Transfer the dough to a glass bowl, cover tightly with plastic wrap, and refrigerate for at least 30 minutes to make the sticky dough manageable.
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
Scoop approximately 1.5 tablespoons of dough for each cookie and place them on the baking sheet about 2 inches apart.
Gently press down on each dough ball with your palm or a damp spoon to flatten it into a thick disk.
Bake in the center of the oven for 10 to 12 minutes until the edges are firm but the centers remain soft.
Let the cookies rest on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

To ensure the best texture, do not add extra flour if the dough seems sticky; the chilling process is essential for making it workable. For an extra festive touch, you can lightly dampen your hands with water if the dough sticks while shaping the disks.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Cookies
Method: Baking
Cuisine: American