Paleo Gingerbread Christmas Cookies

Keep it simple and satisfying with these paleo gingerbread cookies! They’re made with a combination of grain free flours (almond and coconut), lightly sweetened with honey and molasses and kissed with a touch of gingerbread spice. | Grain Free + Dairy Free

  • They’re 100% gluten and grain free made with a combination of almond flour and coconut flour!
  • These cookies are lightly sweetened with honey (or maple syrup) and blackstrap molasses – only 1/4 cup of added sweetener in total!
  • Coconut oil in place of butter makes this recipe dairy free and still delicious!
  • They’re easy to make! These cookies come together quickly and easily in little time – they’re as foolproof as gingerbread cookies come!

Ingredients:

  • 1 2/3 cup almond flour (160 grams)
  • 1/2 cup coconut flour (56 grams)
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup coconut oil, melted and cooled (56 grams)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3 tablespoons honey (60 grams)
  • 1 tablespoon blackstrap molasses (20 grams)

Key Ingredients:

  • Grain Free Flours (Almond Flour & Coconut Flour)
  • Gingerbread Spice (Cinnamon, Ginger, Nutmeg & Cloves) – I include the individual spices in the recipe, but you can absolutely use a gingerbread spice blend instead.
  • Coconut Oil
  • Honey (or Maple Syrup)
  • Blackstrap Molasses

Method:

  1. In one small bowl combine the dry ingredients: flours, spices, baking soda and salt. Whisk together until well combined.
  2. In another mixing bowl whisk together the wet ingredients: melted oil, egg, honey (or maple) and molasses.
  3. Gradually start adding the flour mixture into the wet mixture. Add a bit of flour, mix to combine and repeat until all the flour has been incorporated. You can mix the dough together by hand, but it will start to firm up as you add more flour. With that in mind, feel free to use a hand mixer or mix the dough in a stand mixer if you prefer.

Cover, Chill & Cut:

After mixing the cookie dough, cover the bowl and chill in the fridge for about 20 minutes. Chilling the dough accomplishes two things:

  1. The chilled dough will be less sticky making it easier to roll and cut.
  2. Chilling the dough ensures the dough won’t spread too much in the oven.

When you’re ready, roll out the dough on a lightly floured surface. I recommend rolling it out on a large sheet of baking paper or a silicone mat.

Roll the dough out to be about 1/4-inch thickness. For crisper cookies roll out to about 1/8-inch thickness. Use cookie cutters to cut out the dough then carefully move to the baking sheet.

Bake & Enjoy

Finally, place in the oven and bake! Bake times will vary depending on how large your cookie cutters are. Smaller cookies need less time while larger cookies need a bit more. You can also add or subtract a bit of time to your overall cook depending on whether or not you’d prefer soft or crunchy cookies (soft cookies = less time and crunchy cookies = more time).