Description

This scientifically-optimized Paleo Gingerbread recipe delivers a chewy, spice-forward cookie using a precise blend of almond flour and molasses. Perfect for holiday traditions, these grain-free treats maintain their structural integrity through a specific chilling and hydration process.

Ingredients

220 grams (2 cups) finely ground blanched almond flour
1/2 teaspoon baking soda
76 grams (1/2 cup) coconut sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 pinch salt
2 tablespoons coconut oil, melted and cooled
3 tablespoons 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 in a food processor and pulse 3 to 4 times to homogenize and remove clumps.
Add the melted coconut oil, molasses, egg, and vanilla extract, then process for 15 to 20 seconds until a cohesive, sticky dough forms.
Transfer the dough to a glass bowl, cover tightly, and refrigerate for 30 minutes to allow the flour to hydrate and the fats to stabilize.
Preheat your oven to 350°F (177°C) and line a heavy-duty baking sheet with parchment paper.
Scoop 1.5-tablespoon portions of dough and place them 2 inches apart on the sheet, then gently flatten each ball with your palm.
Bake for 10 to 12 minutes until the cookies have a matte finish, then cool on the pan for 5 minutes before moving them to a wire rack to firm up completely.

Notes

For the most consistent results, measure your almond flour by weight to ensure the moisture balance is correct. If you find the dough difficult to shape even after the required chilling time, lightly dampening your hands with water will prevent the dough from sticking to your skin. To experience the full depth of the ginger and molasses, let the cookies rest in an airtight container overnight before serving.

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