Description
Enjoy a grain-free holiday classic with these incredibly soft Paleo Gingerbread cookies. By using almond flour and molasses, these treats stay tender and chewy for days, offering a warm and spicy flavor profile without any refined flours.
Ingredients
- Almond flour
- Baking soda
- Coconut sugar
- Cinnamon
- Ground ginger
- Allspice
- Pinch of salt
- Melted and cooled coconut oil or avocado oil
- Molasses
- 1 large egg
- Vanilla extract
Instructions
- In a food processor, pulse the almond flour, baking soda, coconut sugar, cinnamon, ground ginger, allspice, and salt 3 to 4 times to remove clumps.
- Add the melted oil, molasses, egg, and vanilla extract, then process for 15 to 20 seconds until a sticky dough ball forms.
- Transfer the dough to a bowl, wrap tightly, and refrigerate for at least 30 minutes to firm up.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1.5 tablespoon portions of dough, place them 2 inches apart on the sheet, and gently flatten each into a thick disc.
- Bake for 10 to 12 minutes, then allow the cookies to rest on the hot baking sheet for 5 minutes to set before moving.
Notes
To ensure the best texture, avoid over-baking the cookies; they should still look slightly soft in the center when removed from the oven. If your kitchen is particularly warm, keep the dough chilled between baking batches to prevent the cookies from spreading too thin.
- Prep Time: 40 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American