Description

Enjoy the rich, warm flavors of the holidays with these grain-free gingerbread cookies that prioritize a soft and chewy texture. Made with wholesome ingredients like almond flour and molasses, they are a reliable and delicious option for those following a paleo lifestyle.

Ingredients

220g almond flour
76g coconut sugar
3 tablespoons molasses
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
Pinch of salt
3 tablespoons melted and cooled coconut oil or avocado oil
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 into the bowl of a food processor and pulse 3-4 times to combine.
Add the melted and cooled oil, molasses, egg, and vanilla extract, then process for 15 to 20 seconds until a sticky dough forms.
Transfer the dough to a bowl, cover tightly, and refrigerate for at least 30 minutes to prevent spreading.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 1.5 tablespoon portions of dough onto the sheet, spacing them 2 inches apart, and gently flatten each into a thick disc.
Bake for 10 to 12 minutes until the edges are set, then allow the cookies to cool on the pan for 5 minutes before transferring.

Notes

Storing these cookies in a ceramic jar or airtight container with a slice of apple can help maintain moisture even longer. If you find the dough too tacky to handle after the initial chill, another 15 minutes in the fridge will make it easier to shape without sticking.

Prep Time: 35 mins
Cook Time: 12 mins
Category: Cookies
Method: Baking
Cuisine: American