Paleo gingerbread cookies are an even better version of this holiday staple. Gingerbread cookies are a must for the holiday season. Something even better is that gingerbread has a lot of very healthy ingredients. The warming spices in gingerbread are great for digestion and the blackstrap molasses is a natural source of iron. Blackstrap molasses is also a naturally balanced source of calcium and magnesium.
This recipe is great because there aren't too many ingredients and it's very quick to mix together. They are also a really fun project for little children to help by cutting out the shapes with cookie cutters.
The main ingredient in this recipe is almond flour which also makes them a healthier alternative to traditional grain based cookies. They are higher in protein and lower in carbohydrates.
These paleo gingerbread cookies can also be frosted but they never seem to last long enough for me to make frosting and actually decorate them.
Paleo Gingerbread Cookies
- 2 cups almond flour
- 2/3 cup arrowroot flour
- 1/4 tsp. sea salt
- 1/2 tsp. baking soda
- 1/2 tsp. ground cloves
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 4 tbsp. maple sugar, sucanat, or turbinado
- 1/2 cup blackstrap molasses
- 3 tbsp. coconut oil
Preheat over to 350 degrees. In a large bowl combine almond flour, arrowroot, sea salt, baking soda, maple sugar, and spices. Stir to combine.
In a small saucepan, bring molasses to boil and add in the coconut oil. Whisk together until combined. Pour the molasses mixture into the flour mixture and mix well until a dough ball forms.
Place a piece of parchment paper on a surface, dust with arrowroot, place another sheet of parchment paper on top of the dough and roll out the dough with a rolling pin to about 1/4 inch thick.
Use cookie cutters to cut out shapes and carefully peel up the excess dough around the shapes and transfer the parchment paper onto a cookie sheet. Bake for 7-10 minutes. Remove from oven and let cool on a cooling rack.
Paleo Gingerbread Cookies
Ingredients
- 2 cups almond flour
- 2/3 cup arrowroot flour
- 1/4 tsp. sea salt
- 1/2 tsp. baking soda
- 1/2 tsp. ground cloves
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 4 tbsp. maple sugar sucanat, or turbinado
- 1/2 cup blackstrap molasses
- 3 tbsp. coconut oil
Instructions
- Preheat over to 350 degrees. In a large bowl combine almond flour, arrowroot, sea salt, baking soda, maple sugar, and spices. Stir to combine.
- In a small saucepan, bring molasses to boil and add in the coconut oil. Whisk together until combined. Pour the molasses mixture into the flour mixture and mix well until a dough ball forms.
- Place a piece of parchment paper on a surface, dust with arrowroot, place another sheet of parchment paper on top of the dough and roll out the dough with a rolling pin to about 1/4 inch thick.
- Use cookie cutters to cut out shapes and carefully peel up the excess dough around the shapes and transfer the parchment paper onto a cookie sheet. Bake for 7-10 minutes. Remove from oven and let cool on a cooling rack.
Notes
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