Paleo Gingerbread Cookies

This recipe is amazing! The texture is everything you would want out of a guingerbread cookie. It has a crunch but also some softness in the middle. There is a punch of flavor and spice without being overwhelming.

Sometimes baking gluten free can give out a gummy less then pleasant texture. Something I am not a fan of. Personally I dont like gluten free flour. But oat flour, almond flour, tapioca flour and so many other options there give an amazing texture!

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Be careful, these cookies are addicting!

Its so good, my 2 year old tried sneaking as many as he could while they were cooling on the counter…probably because he saw me doing it smh!

Give these a try, perfect treat to bring to holiday parties, cookie exchanges or just to enjoy on a cold night in front of a fire.

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3 from 1 vote

Paleo Gingerbread Cookies

Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Servings: 8
Calories: 356kcal

Ingredients

  • 1 1/2 cup Cashew Flour (Or raw cashews pulsed into a flour)
  • 3/4 cup Tapioca Flour
  • 3/4 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/8 tsp Ground Cloves
  • 1/8 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 3 tbsp Coconut Oil, melted
  • 1 Egg
  • 2 1/2 tsp Pure Maple Syrup
  • 3 tbsp Molasses
  • 1/2 tsp Vanilla Extract

Instructions

Cooking Directions:

  • Step 1: Preheat the oven to 350 degrees.
  • Step 2: Line a baking sheet with parchment paper.
  • Step 3: In a mixing bowl, whisk together the cashew flour, tapioca starch, ginger, cinnamon, cloves, nutmeg and salt.
  • Step 4; Add the coconut oil, maple syrup, molasses, egg and vanilla to the dry ingredients and beat with an electric mixer until a thick dough forms (It will be sticky and wet but when chilled it will harden so you can cut out your cookies) You may need to mix for a minute of two until the dough comes together.*
  • Step 5: Pour dough onto one sheet of parchment paper and lay a second piece atop
  • Step 6: Roll out the dough to a 1/4″ thickness. Refrigerate dough for 30 minutes.
  • Step 7: Peel the top layer of parchment off of the sheet of dough. Cut out gingerbread man shapes with a cookie cutter and place the gingerbread men 1″ apart on the prepared baking sheet. Roll remaining dough out to 1/4 inch and set back into fridge to cool to 10 minutes before making more cooking
  • Step 8: Bake cookies for 9-11 minutes. Let cool on the pan and store in an airtight container once cool.*
  • Step 9: Decorate with desired icing and toppings!

Notes

Note:
* Don’t worry about over-mixing the dough, no gluten means you cannot cause tough cookies. (Highly recommend using an electric mixture so all ingredients incorporate fully)
*To keep soft while storing, add a piece of bread to the container.
Recipe credit with minor alterations to mynaturalfamily.com

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