Paleo Gingerbread Cookies from PrimalPalate.com

One last Christmas dessert themed recipe to end the season! These paleo friendly gingerbread cookies look divine! Can’t wait to make these with my kiddos this year…

Yield: 12 cookies

Ingredients

  • 1/2 cup Molasses
  • 1/4 cup Pure Maple Syrup
  • 3 Tbsp Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
  • 1 Tbsp Coconut Milk
  • 1/2 tsp Baking Soda
  • 1/2 tsp ground Cinnamon
  • 1/2 tsp ground Cloves
  • 1/2 tsp ground Ginger
  • 1/2 tsp ground Nutmeg
  • 1/2 tsp Salt
  • 3 cup Blanched Almond Flour

Process

  1. Preheat oven to 350°F.
  2. In a sauce pan, heat molasses to a boil.
  3. Add maple syrup, palm shortening, and coconut milk to sauce pan.
  4. Stir ingredients until combined, then remove from heat.
  5. In a small bowl, combine all dry ingredients.
  6. Pour dry ingredients into wet, and stir until batter is fully blended.
  7. Refrigerate dough for 20 minutes.
  8. Roll out dough between two sheets of parchment paper, until about 1/4 inch thick.
  9. Cut batter with cookie cutters of choice.
  10. Bake for 10 minutes on a parchment-lined cookie sheet.
  11. Let cool, decorate as desired, and enjoy.

Notes

If you have an aversion to molasses, another option would be to use maple syrup or yacon syrup, although the molasses is a key ingredient to getting the classic “gingerbread cookie” flavor and color.