Easy to make and perfectly spiced paleo gingerbread cookies made with ground almonds, coconut flour, and gingerbread spices.
How has your December been so far? Decorate any trees, watch any Christmas films, bake any cookies? If that was a no to the last bit I’ve got you covered with this recipe for paleo gingerbread cookies. As always they are gluten free ✓ as well as grain free ✓ and dairy free ✓. But I’ll get to that in a minute.
This past Saturday Mike and I went to an NXT house show (wrestling) here in Sheffield and it was SO. MUCH. FUN. I’m sorry if I ever made fun of wrestling before – I was cheating myself out of a good time by being a snob about it.
Other than that we haven’t been up to too much this past week, but we did finally get around to decorating out Christmas tree (!!!). Last year we had a real tree and as much as I loved it I was pretty much over sweeping up fallen pine needles after the first day. I love our tiny, fake tree – it’s perfect for us. Also, Mike may or may not have put his Heisenburg bobble head up at the top making one very intimidating angel.
So now that our Christmas tree is up, the cocoa has been made and my presents have been purchased (I can’t believe how fast I got that done this year) I need to really drive home this whole Christmas spirit thing and bake some cut out cookies. You feel me? Now we just need to decide on what film to watch and we’ll be set. What’s your favorite film to watch this time of year?
Before this December flies by any faster than it already has, hurry to the kitchen and bake yourself some cookies. Even though I already have a couple other grain free ginger cookie recipes that you can find here and here I really wanted to come up with another paleo gingerbread cookie that was easy to roll and cut.
Though this ingredient list may look long at first glance, you’re mostly looking at spices that you probably already have on hand so don’t let that intimidate you from trying these out. You can mix these up in one bowl and roll the dough out between sheets of parchment paper making clean up a breeze. All in all these are easier than you might think.
If you don’t have whole almonds but you do have almond meal/flour available feel free to use that instead, but just use slightly less. If you’re using a scale measure out 125 grams of already ground almonds it’s a little less than a US cup. This thread on Food52 might be helpful to you. Cashews can also be used in place of the almonds if you need another flour substitute.
If you try these out let me know how it goes in the comments below and if you made any changes!
- 1 cup whole almonds, (140 grams)
- 1/2 cup coconut flour, (56 grams)
- 1 tablespoon tapioca flour, (8 grams)
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
- 1/4 nutmeg
- 3/4 teaspoon cinnamon
- 1 teaspoon ginger
- 1/4 cup coconut oil, melted and cooled (56 grams)
- 1/2 teaspoon vanilla extract
- 1 egg
- 3 tablespoons honey
- 1 tablespoon blackstrap molasses
- Grind your almonds in a blender until it becomes a flour and then add the almonds to a medium sized mixing bowl with the coconut four, tapioca flour, salt, baking soda, cloves, nutmeg, ginger, and cinnamon. Whisk together all of the dry ingredients until combined.
- Add the oil, egg, honey, molasses, and vanilla to your flour mixture and mix until combined. You may need to use an electric mixer for this part if the honey and molasses is too thick to combine.
- Place the bowl with the dough in the fridge for at least 20 minutes so that the dough is easier to roll out.
- Preheat the oven to 350°Ï/180°C and line a cookie sheet with baking parchment. After letting the dough set in the fridge, roll it out between two sheets of baking parchment and cut out shapes with your cookie cutters. Transfer the cut out cookie shapes to the baking sheet lined with baking parchment and cook for about 10-15 minutes. Make sure to rotate the cookie sheet with baking if your oven has hot spots.