Paleo Healthy Gingerbread Cookies (Gluten Free)
User Reviews
5
Paleo Healthy Gingerbread Cookies (Gluten Free)
Description
The recipe starts by creaming room-temperature butter with coconut sugar until crumbly. An egg white and molasses are then beaten in to lighten the mixture. Dry ingredients including almond flour, coconut flour, ground ginger, cinnamon, nutmeg, allspice, cloves, baking soda, and salt are thoroughly mixed and combined with the wet ingredients. This forms a dough that is wrapped and frozen for an hour to firm up, ensuring easier rolling and shaping.
Once chilled, the dough is rolled between parchment paper to about a quarter-inch thickness and then cut into desired cookie shapes with cookie cutters. Careful handling is advised as the dough can be fragile. The cookies bake at 350°F until edges turn deep golden and tops firm, about 17 minutes. After cooling, the cookies gain a tender firmness while retaining a classic spicy gingerbread aroma and flavor, with no gluten-containing ingredients.
Ingredients
- 5 tablespoons butter at room temperature
- 1 cup coconut sugar
- 1 egg white
- 4 1/2 tablespoons molasses
- 2 cups almond flour 200 grams
- 6 tablespoons coconut flour 42 grams
- 1 tablespoon ground ginger
- 1 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon cloves ground
Instructions
- In a large bowl, using an electric hand mixer, cream together the butter and coconut sugar until mixed and crumbly.
- Add in the egg white and molasses and beat until the mixture is fluffy and lightens in color, about 1 minute on high speed.
- In a separate, medium bowl, stir together all the remaining ingredients until well-mixed. Add into the wet ingredients and stir until well-mixed.
- Scrape the dough onto a large piece of plastic wrap and form into a disc. Wrap tightly and freeze for 1 hour.
- Once chilled, preheat your oven to 350℉ and line two baking sheets with parchment paper.
- Roll the dough between two layers of parchment paper until it's about 1/4-inch thick.
- Use your cookie cutter to cut out cookies and very gently transfer them to the prepared cookie sheets. If you have a small offset spatula, this will help; the cookies are fragile.
- Bake until the edges are a deep golden brown and the top appears set, about 17 minutes (note: they firm up once cooled.) Cool on the pan completely before transferring.
- DEVOUR!
Nutrition Information
Show DetailsNutrition Facts
Serving: 19Cookies
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 17.2g | 6% |
| Protein | 2.8g | 6% |
| Fat | 8.7g | 13% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.9g | 5% |
| Cholesterol | 8.2mg | 3% |
| Sodium | 71mg | 3% |
| Potassium | 70mg | 1% |
| Fiber | 1.9g | 8% |
| Sugar | 14.2g | 28% |
| Vitamin A | 115IU | 2% |
| Calcium | 33mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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