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