Description
Indulge in the warm, festive flavors of the holidays with these soft and chewy Paleo gingerbread cookies. Crafted with almond flour, dark molasses, and aromatic spices, they offer a wholesome, refined sugar-free alternative that is as beautiful as it is delicious.
Ingredients
- 2 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground allspice
- 1 pinch sea salt
- 1/4 cup melted and cooled coconut oil
- 1/4 cup blackstrap molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- In a food processor, combine the almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and sea salt, then pulse 3 to 4 times until well combined.
- Add the melted and cooled coconut oil, molasses, egg, and vanilla extract, and process for 15 to 20 seconds until a dark amber dough ball forms.
- Transfer the dough to a glass bowl, cover tightly, and refrigerate for at least 30 minutes to help the flour hydrate and the oil firm up.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper.
- Scoop 1.5 tablespoon portions of chilled dough, roll them into smooth spheres, and place them 2 inches apart on the prepared baking sheet.
- Gently press down on each dough ball with your palm or a flat-bottomed glass to flatten them into thick discs.
- Bake for 10 to 12 minutes until the edges are set, then let the cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool.
Notes
When measuring your almond flour, use the spoon-and-level method to ensure the dough doesn’t become too dry. If you prefer a crunchier cookie, you can extend the baking time by 2 minutes, but keep a close eye on the edges to prevent over-browning.
- Prep Time: 40 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American