Paleo Gingerbread Cookies
These paleo-friendly gingerbread cookies are flavored with ginger, cinnamon, and molasses (in moderation), giving them that classic holiday spice flavor. They are made with almond flour and coconut flour for a soft yet slightly crisp texture.
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- Pinch of sea salt
- 1/4 cup raw honey or maple syrup
- 2 tbsp molasses (make sure it's unsweetened)
- 1 large egg
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla extract
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, combine the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, nutmeg, and sea salt.
- Mix wet ingredients: In another bowl, whisk together the honey (or maple syrup), molasses, egg, melted coconut oil, and vanilla extract.
- Combine: Add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough is too sticky, refrigerate it for 10-15 minutes to firm up.
- Roll and shape: Roll out the dough between two sheets of parchment paper to about 1/4-inch thick. Use cookie cutters to cut out your favorite holiday shapes.
- Bake: Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until they’re lightly golden at the edges.
- Cool and decorate (optional): Let the cookies cool on a wire rack. You can decorate them with a simple icing made from powdered erythritol and a small amount of water or coconut milk (if desired).
Tips:
- Sweeteners: These recipes are sweetened with natural alternatives like honey, maple syrup, and ripe bananas, which are minimally processed. You can substitute with other whole sweeteners if needed, such as coconut sugar or date paste.
- Flavor variations: You can easily swap in different spices (like cardamom or allspice) depending on your flavor preferences.
- Storage: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- Decorating: If you want to decorate the cookies (like for gingerbread), use naturally-sweetened icing or just dust them with a little cinnamon or powdered erythritol for a simple touch.
These whole-food holiday cookie recipes are perfect for satisfying your sweet tooth without using refined ingredients, and they bring that warm, cozy holiday vibe to your kitchen! Enjoy baking!
Renay
xo
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