Description
These tender paleo gingerbread cookies combine the deep warmth of molasses and ginger with a delicate almond flour base. Perfectly spiced and featuring a classic crackled top, they offer a wholesome alternative to traditional holiday treats without sacrificing texture or flavor.
Ingredients
- 3 cups finely blanched almond flour
- 1/2 teaspoon baking soda
- 1/2 cup coconut sugar
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/4 cup melted coconut oil, cooled
- 1/4 cup molasses
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
- Place the almond flour, baking soda, coconut sugar, cinnamon, ginger, allspice, and salt into a food processor and pulse a few times to combine.
- Add the coconut oil, molasses, egg, and vanilla, then process for 15 to 20 seconds until a sticky dough forms.
- Transfer the dough to a bowl, cover tightly, and refrigerate for 30 minutes to allow the dough to firm up.
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Scoop 1.5 tablespoon portions of dough, roll into balls, and place them two inches apart on the prepared sheet.
- Gently press the tops to flatten slightly and bake for 10 to 12 minutes.
- Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire cooling rack.
Notes
To ensure the best texture, always use room temperature eggs so the coconut oil doesn’t seize up and create lumps in your dough. If the dough still feels too soft after 30 minutes of chilling, give it another 10 minutes in the fridge to make it easier to handle and roll.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American