Paleo Gingerbread Cookies Recipe
User Reviews
5
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Prep Time
40 mins
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Cook Time
12 mins
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Total Time
52 mins
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Servings
12 cookies
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Calories
179 kcal
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Course
Baked Goods
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Cuisine
American
Paleo Gingerbread Cookies Recipe
Description
The Paleo Gingerbread Cookies Recipe uses almond flour as its base, enriched with spices including cinnamon, ground ginger, and allspice to give the dough a traditional gingerbread character. Sweetened with coconut sugar and molasses, the cookies carry a molasses depth balanced by natural sweeteners. The method involves pulsing dry ingredients then combining with wet ones to form a sticky dough. Chilling the dough solidifies fats, aiding in controlled spreading during baking at 350 degrees for 10 to 12 minutes.
These cookies have a tender yet slightly chewy texture with subtle spice tones from the warming spices and deep notes from molasses. They flatten slightly on baking to a delicate thickness that highlights their soft center. This texture and flavor profile make them good for enjoying with tea or coffee or sharing as seasonal treats.
The recipe yields about 12-14 cookies, making it suitable for small gatherings or personal batches. Chilling the dough is crucial to prevent excessive spreading and maintain the right chewiness. The use of almond flour substitutes traditional wheat flour for a gluten-free and grain-free alternative while keeping a pleasant moist bite.
Because the dough is sticky, resist adding extra almond flour, which can dry out the cookies. Let the cookies cool for a few minutes on the baking sheet before transferring. These are best stored in an airtight container to keep their texture intact.
Ingredients
- 2 cups almond flour 220 gr
- ½ teaspoon baking soda
- ½ cup coconut sugar 76 gr
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- Pinch salt
- 2 tablespoons coconut oil melted and cooled or avocado oil
- 3 tablespoons molasses
- 1 egg large
- 1 teaspoon vanilla extract
Instructions
- Place almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice and salt in the bowl of a food processor. Pulse 3-4 times to mix.
- Add in the coconut oil, molasses, egg, and vanilla and process until a dough forms. This takes about 15-20 seconds.
- Transfer the dough into a bowl, wrap with plastic, and let it rest in the fridge for 30 minutes.
- Line a baking sheet with parchment paper. Preheat the oven to 350 degrees.
- Remove the dough from the fridge. Using a spoon (or a small ice cream scoop) measure 1 ½ tablespoons of dough per cookie and arrange them 2 inches apart from each other on the baking sheet.
- Gently press on each cookie to slightly flatten.
- Bake in the oven for 10-12 minutes. Allow it to cool on the sheet pan for 5 minutes and serve.
Notes
- Expect a sticky dough; do not add extra almond flour as this is normal and essential for the correct texture.
- Chill the dough for at least 30 minutes to help the cookies hold their shape and reduce spreading during baking.
- This recipe makes about 12 to 14 cookies, each with defined nutritional values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 72mg | 3% |
| Potassium | 78mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 20IU | 0% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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