Description

Experience the bold flavors of the holidays with these thick, chewy paleo gingerbread cookies. Combining rich almond flour with a deep molasses kick, these grain-free treats offer a perfect balance of spice and sweetness.

Ingredients

2 cups almond flour
1/2 cup coconut sugar
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 pinch salt
1/4 cup coconut oil or avocado oil, melted and cooled
1/4 cup dark molasses
1 large egg
1 teaspoon vanilla extract

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Instructions

In a food processor, pulse the almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and salt 3 to 4 times to combine.
Add the oil, molasses, egg, and vanilla extract, then process for 15 to 20 seconds until a thick, sticky dough forms.
Transfer the dough to a bowl, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Scoop 1.5 tablespoon portions of dough onto the baking sheet 2 inches apart and gently flatten each cookie with your fingers.
Bake for 10 to 12 minutes until the edges are set but the centers remain soft, then let cool on the pan for 5 minutes.

Notes

For the best texture and thickness, ensure the dough is thoroughly chilled for at least 30 minutes before baking. Using fresh ground spices will maximize the holiday aroma and provide that signature bold gingerbread kick.

Prep Time: 40 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American