Paleo Gingerbread Cookies
These paleo gingerbread cookies are soft in the middle and a little crisp on the edges, perfect for holiday baking without the sugar crash.
Ingredients
Dry Ingredients
- 2 cups almond flour, fine blanched for a smooth cookie Fluff almond flour before measuring.
- 3 tablespoons tapioca flour Helps with a little chew and structure.
- 1 tablespoon coconut flour Adds tenderness.
- 2 to 3 teaspoons ground ginger Use more if you like a kick.
- 1.5 teaspoons cinnamon
- 0.25 teaspoon allspice
- 0.25 teaspoon cloves or nutmeg
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine sea salt
Wet Ingredients
- 0.5 cup coconut sugar Or maple sugar for a lighter flavor.
- 1 to 2 tablespoons blackstrap molasses Optional; use maple syrup if preferred.
- 1 large egg Room temperature.
- 5 tablespoons melted coconut oil or ghee Cool slightly before adding.
- 1 teaspoon vanilla extract
- 1 teaspoon fresh grated ginger Optional for extra zing.
Instructions
Mix the Dough
- Whisk all dry ingredients in a large bowl so the spices spread evenly.
- In another bowl, whisk together the coconut sugar, molasses or maple syrup, egg, melted coconut oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until a soft dough forms. It should hold together and feel slightly tacky, not wet.
Chill and Roll
- Divide the dough into two disks, wrap, and chill for 1 to 2 hours. If you’re in a hurry, 30 minutes in the freezer works.
- Roll the dough between two sheets of parchment paper to just under ¼ inch thick for softer centers, or thinner for crisp cookies.
Cut and Bake
- Cut shapes with cookie cutters and place on a parchment lined sheet.
- Bake at 350°F for 7 to 9 minutes, depending on thickness. The edges should be set and the centers slightly soft.
Cool and Finish
- Let the cookies rest on the sheet for 5 minutes, then cool fully on a rack before decorating.
- Store in an airtight container, separated with parchment if decorated.
Notes
Quick safety note: let melted coconut oil cool a few minutes before stirring it into the egg mixture to prevent scrambling. To keep cookies soft, do not overbake and store with a small piece of apple peel in the container for a few hours. If the dough cracks while rolling, let it sit at room temperature for 5 minutes.