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!

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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